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Flow Farm

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Great Recipes for veggies from our garden beds

Basil Pesto
 
2 cups basil
2 clove garlic
1/2 cup toasted pinenuts
1/2 cup olive oil
1/4 cup soy parmesan
a squeeze of lemon juice 
salt & pepper
 
Place basil leaves in small batches of about 3/4 cup in food processor and whip until well chopped.  Add 1/3 of the soy parmesan and blend slowly while adding 1/3 of the oil. Continue adding ingredients in batches until pesto forms a thick smooth paste. Salt and pepper to taste.
 
Will refrigerate well for 1 week, or can be frozen for several months.

Zucchini Bread

1 5-inch zucchini
1 1/2 cup whole wheat flour
2 T lowfat soy flour
2 T nonfat dry milk powder or 2 tb more soy flour for vegan
1 tsp baking soda
1/2 tsp salt
1/3 cup applesauce
1 lg egg equivalent
8 oz can unsweetened crushed pineapple
1/2 cup raisins
 
Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan (or 9 x 5 x 3 inch pan)
with oil or lecithin. Finely grate zucchini, let drain while you combine dry ingredients preheat oven to 350 F.  In a large bowl, mix together flours, dry milk, baking soda, and salt. Set aside.
 
In blender, puree on high speed the applesauce, egg or equivalent, pineapple with juice and raisins.

Add wet stuff to dry, moisten evenly. Squeeze out zucchini (should be 1/2 cup) and add to batter, blend.

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until browned and inserted cake tester comes out clean.

Remove bread from pan, cool to room temperature.

 
Potato and Yellow Squash Chowder
 
 1 large onion, diced
 2 cloves  garlic, diced
 4 cups  cubed potatoes, peeled
 1 cup  yellow squash, cubed
 2 cups veggie broth
 1 cup  rice or soy milk
 salt and  pepper to taste
 
In a large stock pot over medium-high heat, saute onion and garlic 3 minutes. Add potatoes, carrots, squash,  broth and onion. Bring to a boil. Cover and simmer 20 minutes, stirring frequently.  Remove potatoes and mash slightly. Return potatoes to the pot. Add the rice or soymilk, salt and pepper. Simmer 5-10 minutes.

Pickled Okra

2 lbs fresh okra
5 cloves garlic, crushed
1 quart white vinegar
1/2 cup water
2 tsp pickling salt
1 Tbs celery seed

Wash okra. Trim off the tops.

Using manufacturer's directions, sterilize five one-pint jars along with lids and rings.

Pack okra in jars, alternating facing up and down until jars are full. Mix remaining ingredients and bring to a boil. Pour over okra and seal. Let stand a few weeks before serving. Chilled before serving for added crispness.

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