from the 10th annual sustainability seminar
cooking: sustainbly, deliciously
~ recipe book ~
Scrambled Tofu vg
gf
8-10 servings 20 minutes
Spice Blend
2 tsp. ground cumin 1 tsp. dried thyme, crushed with your fingers 1/2 tsp. turmeric 1 tsp. salt 3 tbsp. water
Tofu
3 cloves garlic, minced 2 tbsp. olive oil 1 lb. extra-firm tofu, drained 1/4 c. nutritional yeast (optional) black pepper to taste
Blend spice mix in a small cup. Add water and mix. Set aside. Heat a large heavy-bottomed pan over medium-high heat. SautĂŠ the garlic in olive oil for about a minute. Crumble the tofu into bite-sized pieces and sautĂŠ for 10 minutes, stirring often. Scrape the bottom of the pan to stop tofu from sticking. Allow the tofu to brown on at least one side. Add the spice blend and mix to incorporate. Add the nutritional yeast (if using) and pepper. Cook for about 5 minutes more. Serve with avocado and tortillas or toast.
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| regenerative cooperative of pomona recipe book
Oatmeal Bars vg
8-10 servings 35 minutes
1/2 c. firmly packed brown sugar 1 c. unbleached all-purpose flour or whole wheat pastry flour 1/4 tsp. baking soda 1/8 tsp. salt 1 c. quick cooking oats 1/2 c. non- dairy butter, softened 3/4 c. of your favorite fruit preserves
Preheat oven to 350 degrees. Lightly oil one 8- or 9-inch square pan on all sides. In a medium sized-bowl, combine the brown sugar, flour, baking soda, salt and oats. Add the butter and, using your hands, create a crumbly mixture. Press two-thirds of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining one-third of the crumb mixture over the top, and lightly press it into the jam. Bake for 35-40 minutes, or until lightly browned. Allow to cool before cutting into squares.
regenerative cooperative of pomona recipe book | 2
Crunchy Potato Salad vg
gf
8-10 servings 30 minutes
8 red-skinned potatoes, quartered 1/2 c. vegenaise 4 green onions (white and green parts), finely chopped 2 small carrots, thoroughly washed and finely chopped 2 tbsp. finely chopped fresh parsley 2 celery stalks, finely chopped 1 small red onion, finely chopped 1 tbsp. lemon juice 1 tsp. salt black pepper to taste
Boil potatoes until tender but not too soft. Drain, cool and cut into cubes. In a large bowl combine cooled potatoes with vegenaise, scallions, carrots, parsley, celery, onion, lemon juice and salt. Add more mayo if desired. Season with pepper and mix well.
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| regenerative cooperative of pomona recipe book
Chili and Cornbread vg
gf
10-12 servings 45 minutes
Cornbread (not vegan and gluten-free) 1 box Trader Joe’s cornbread mix 1 egg 1/2 c. vegetable oil 3/4 c. milk
Chili
2 tbsp. vegetable oil 2 garlic cloves, minced 1 large onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1/2 c. TVP 1/2 tsp. cayenne 1 tsp. ground cumin 1/2 tsp. ground oregano 2 tbsp. chili powder 1 (16 oz) can chopped tomatoes, undrained 1 (16 oz) can dark red kidney beans, drained and rinsed 1 (16 oz) can black beans, drained and rinsed 1 (16 oz) can pinto beans, drained and rinsed 3 c. tomato juice 1 1/2 tsp. salt 2 tsp. pepper 1/4 c. sugar
Pre-heat to 350 degrees, follow Trader Joe’s cornbread box instructions and bake for 35-40 minutes. Boil 1/2 c. water, add to TVP in a bowl, set aside. Drain beans in colander and rinse over, set aside. Heat oil in large pot, add onion, garlic, cumin, oregano, cayenne, and chili powder. Cook for several minutes. Add carrots and celery and cook until all vegetables softened. Add rehydrated TVP, beans, chopped tomatoes, tomato juice, and water. Season with salt, sugar, and pepper. Simmer on high heat for 15 minutes, uncovered and stirring occasionally. Add water to adjust for desired thickness.
regenerative cooperative of pomona recipe book | 4
Caldo Verde vg
gf
12-14 servings 40 minutes
2 tbsp. olive oil 2 large yellow onions, diced 1/2 package soyrizo 8 cloves garlic, coarsely minced 2 large bunches of dark greens, your choice (kale, collards, spinach) 2-3 large russet potatoes sliced into thin coins 8 c. water 4 unsalted vegetable bullion cubes (optional, if salted omit salt) 1 tsp salt or to taste 1/4 tsp pepper or to taste
Heat oil over medium heat in large heavy-bottomed pot. Add onions and soyrizo, sautĂŠ until transparent. Add garlic and sautĂŠ a minute more. Add greens a handful at a time and toss in pot until wilted. Add potatoes, water and bullion if using. Turn heat to medium high until just before reaching a boil. Turn down heat, add salt and pepper and let simmer for 15 minutes. Puree half of the soup with an immersion blender. Serve with crusty bread.
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| regenerative cooperative of pomona recipe book
Daal vg
gf
6-8 servings 30 minutes
Daal
2 tbsp. vegetable oil 1 onion, chopped 1 tbsp. ginger, chopped 2 cloves garlic, coarsely chopped 1 tomato, chopped 2 c. red lentils 4 c. water 2 tbsp. turmeric 1 tbsp. ground cumin 1 tsp. ground coriander 1/2 tsp. cayenne pepper 1/2 tsp. whole yellow mustard seed 1/4 tsp. fennel seed 1 tsp. salt 1/4 c. cilantro, chopped 1/2 tsp. fenugreek (if available) 1/2 tsp. asafoetida (if available)
Basmati Rice
1 c. basmati rice 1 1/2 c. water
In a colander, rinse rice over twice. Transfer to a medium-sized pot and add water. Over medium-high heat, bring to boil. Once boiling, bring down to a simmer. Cook 15 minutes. Heat oil in large pot, add whole yellow mustard seeds and fennel seeds until they sizzle and pop. Add onion, garlic, and ginger, sautĂŠ for several minutes then add remaining spices. Cook until mixture softens. Add lentils, salt, water and heat to boil. Lower and simmer on medium heat for 20 minutes, stirring often. Add tomatoes and cilantro, stir in and serve.
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Potato Korma vg
gf
8-10 servings 30 minutes
Potato Korma
2 tbsp. vegetable oil 8 red potatoes, quartered 1/2 tsp. mustard seeds 1/2 tsp. cumin seeds 1 tsp. turmeric 1/4 tsp. cayenne 1/2 tsp. chili powder 1 tsp. garam masala (if available) 1 onion, chopped 2 garlic cloves, coarsely chopped 1 tbsp. ginger, chopped 3 tomatoes, diced 1/2 c. frozen peas 1 tsp. salt 1/4 c. cilantro, chopped
Basmati Rice
1 c. basmati rice 1 1/2 c. water
In a colander, rinse rice over twice. Transfer to a medium-sized pot and add water. Over medium-high heat, bring to boil. Once boiling, bring down to a simmer. Cook 15 minutes. In a large pot, boil red potatoes until tender, drain to cool and set aside. In a skillet, heat oil and add mustard and cumin seeds. When they start to sputter, add onion, garlic, and ginger. SautĂŠ until brown, about five minutes. Add tomatoes and cook through. Add potatoes, salt, and spices. Add 1/4 c. water. Cook, covered, over medium heat, stirring occasionally, for about 10-15 minutes. Stir in peas and cilantro.
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| regenerative cooperative of pomona recipe book
Quinoa Casserole vg
12-14 servings 45 minutes
This recipe is very flexible and can be made with whatever vegetables and beans you have on hand. Feel free to experiment with your favorite herb combinations as well. If you are really in a pinch for time, it is not necessary to pre-cook the vegetables. 2 c. quinoa rinsed 4 c.vegetable broth 3 tbsp. olive oil, divided 1 medium-sized onion, diced 4 cloves garlic, minced 2 medium-sized zucchini, diced 1 bunch kale, chard or spinach, chopped 1 (16 oz) can chick peas, rinsed pepper to taste 1 c. bread crumbs
Preheat oven to 350 degrees. In 9x13 inch casserole dish, combine quinoa and vegetable broth; set aside. Heat 1 tbsp. oil in a large pan over medium heat. Add onion and sautĂŠ for 3 minutes. Add garlic, zucchini and kale and stir for a minute or two until greens begin to wilt. Garnish with black pepper. Add vegetable mixture and chick peas to casserole dish and gently press into the quinoa. Cover dish with foil and bake for 30 minutes. Remove from oven, stir gently, sprinkle with breadcrumbs and remaining 2 tbsp. olive oil. Return to oven uncovered and bake for 10 minutes more.
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Veggie Pot Pie vg
6-8 servings 1 hour
4 tbsp. vegan margarine 1/4 c. olive oil 1/2 c. all-purpose flour 1/2 c. almond milk 1 tsp. salt 1 tsp. pepper 2 tbsp. vegetable oil 1 onion, diced 2 medium carrots, peeled and sliced 2 stalks celery, diced salt and pepper, to taste 1 c. frozen peas 1 c. your favorite dark greens (kale, swiss chard, spinach) 2 red skinned potatoes, diced 1 c. mushrooms, quartered 1/2 stick Earth Balance 1/4 c. unbleached all-purpose flour 2 c. almond milk Vegan Pie Dough (next page)
Preheat oven to 350 degrees. In a large skilled, add oil, onion, carrot, and celery, Cook for 5 minutes and season with salt and pepper. Add potatoes and cook for another 5 minutes. Remove from heat and set aside. In a medium saucepan, melt Earth Balance over medium heat. Sprinkle in flour and whisk together until smooth. Cook for 3 minutes, stirring constantly. Whisk in almond milk, continuing to stir to prevent lumps. Simmer for about 3 minutes, or until slightly thickened. Add vegetable mixture to the sauce, stirring to combine. When finished, transfer to a 9x13 baking dish. Roll the dough out larger than the dish and place on top of the pie. Using a fork or knife, poke a couple of holes into the top of the pie to allow steam to escape. Bake for 40 minutes.
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| regenerative cooperative of pomona recipe book
Vegan Pie Dough vg
1 pie shell 15 minutes
2 c. unbleached all-purpose flour 1 tsp. salt 1/4 c. cold water, plus 7 tbsp. ice water 3/4 c. Earth Balance In a large bowl, mix together flour and salt. In a measuring cup, add 1/4 c. of the cold water, then add the Earth Balance. Using a pastry cutter, cut the Earth Balance into the flour mixture until small flaky dough balls start to form. Add the 7 tablespoons of ice water, one tablespoon at a time, and continue mixing. You can add another tablespoon if the dough seems too hard. If it’s too soft, chill the dough in the refrigerator for 30 minutes.
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