HM157

[Heather T]

Hellos A Friend posted the up coming Menu from HM 157, since I am on
the other side of the country I would love to try these items out. Is
there anyway I could get the recipes? Thank you,
Heather

- Red Pepper Soup
- Salad of Dragon Fruit, Pomegranate & Macadamia with Creamy Mint &
Lime Dressing
- Risotto with Shiitake Mushrooms and Basil
- Spiced Persimmon and Pear Cake

[Megan Hobza]

Hi Heather! Thanks for asking!

Here are the recipes you requested. Two of these are Tuesday Dinner classics and two are new favorites.

Cheers,

Megan

Salad of Dragon Fruit, Pomegranate & Macadamia with Creamy Mint & Lime Dressing

The salad:

• 16 cups fresh greens
• 4 dragon fruits, skin removed and diced
• seeds of 4 fresh pomegranates
• 2 cups raw macadamia nuts
• 4 avocados, sliced

Divide greens between 24 small bowls or plates and arrange remaining ingredients on top.  Use squeezy bottle to apply dressing.

The dressing:

• 1 cup extra virgin olive oil
• juice & zest of three fresh limes
• juice of 1 lemon
• 20 stems fresh mint, leaves and stems
• 2 avocados
• 8 tsp raw agave (more to taste)
• pinch sea salt
• 10 tbsp filtered water for consistency

Place all ingredients in Blendtec and combine until mint is pureed.  

Risotto with Shiitake Mushrooms and Basil

• ½ cup olive oil
• 1.5 heads garlic, chopped
• 3 onions (mixed red and brown), chopped
• 1 ½ cups brown rice
• ½ cup Arborio rice
• 1.5 cups dry white wine or vermouth
• 6 cups light vegetable stock
• 3 bags shiitake mushrooms, sliced
• Zest of two lemons
• 1 cup nutritional yeast
• 2 cups cashew cream (1 cup soaked cashews + 1 cup water)
• 4 cups basil, chopped
• Salt and pepper to taste

Heat ½ cup cooking oil in a large, heavy stock pot over medium heat, then add all of the the onion and a third of the garlic, reserving ⅔ of the garlic for cooking with the mushrooms later.  Add salt and pepper.  Cook until onion is softened.

Add the brown and Arborio rice to the pot and stir until coated with a nice sheen, then add 1 cup white wine and simmer for 3 or 4 minutes, until the rice has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.

In increments, add about 6 cups of stock, 1 cup at a time, letting the rice absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly so the grains on the bottom of the pan don’t scorch. You will know when the rice is cooked because it won’t offer up much resistance when chewing.

While your rice is cooking, use a heavy-bottomed sauté pan to sauté mushrooms and reserved garlic in ¼ cup cooking oil, with salt and pepper. When browned, create a glaze by adding ½ cup white wine.  Stir mushrooms into rice in stock pot.

When the rice is tender remove the pot from heat. Stir in the lemon zest, nutritional yeast, and cashew cream. Taste and adjust – add more salt if needed. Then stir in the basil.

Red Pepper Soup – per Blendtec batch

• ⅓ c sesame seeds, milled
• ½ garlic clove
• ½ small onion
• ¼ apple
• 1 stalk celery, chopped
• 1.5 large or 2 medium red bell peppers, seeded and chopped
• 1 cup cucumber, peeled, seeded and chopped
• ¼ c nutritional yeast
• ¼ c miso
• Oil, vinegar, salt, pepper (to taste - we use maybe ¼ c oil and ⅛+ c vinegar)
• Water

Garnish with sesame seeds.

Spiced Persimmon and Pear Cake 

(Read instructions before assembling cake; this recipe is gluten free and you will get better, fluffier results by following the instructions.)

• ¾ cup chopped pecans, divided

• 1 ¼ cups gluten-free baking flour
• 1 cup brown rice flour
• ½ cup palm sugar
• 1  teaspoon salt
• 1  teaspoon  ground cinnamon
• ½ teaspoon  ground nutmeg
• ⅛ teaspoon  ground cloves

• 4 tsp. baking powder
• 1 tsp. baking soda
• 1 ⅓ cup boiling water
• 2 tbs. lemon juice
• 1 cup cashew cream (½ cup soaked cashews + ½ cup water)
• 2 Tbs. chia seeds, milled
• ¼ c oil

• 1/3  cup  ripe pears, finely diced
• 1/3  cup  honey or agave
• 2  teaspoons grated peeled fresh ginger
• 1  teaspoon vanilla extract
• 1/2  cup  diced ripe persimmon
• 1/2  cup  dried cranberries

Preheat oven to 375°. Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375° for 8 minutes or until pecans are fragrant and toasted. Cool. Lightly oil a bread baking tin.

Mix together the first gluten free flour mix, palm sugar, salt, baking powder, and baking soda in a medium bowl.

In another bowl mix together the 1 cup rice flour and the boiling water and stir well. Stir in the lemon juice/cashew cream mixture, chia seed and oil.  Stir in the pears, honey, ginger and vanilla.  Stir in the dry flour mix with spices.

Fold in persimmon, cranberries, and toasted pecans. Spoon batter into tin. Sprinkle tops with remaining 1/4 cup pecans.

Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.  Gently remove from pan, or serve directly from pan.

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