Basic dijon vinaigrette

 Dressing:

2-4 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 clove garlic, minced

Ginger miso soba soup

Looks filling!   From  forkknifeswoon.com

Ginger Miso Soba Soup

★★★★★

4.7 from 10 reviews

• Author: Laura Bolton
 
• Prep Time: 20 mins
• Cook Time: 20 mins
 
• Total Time: 40 mins
• Yield: 2 Servings 1x
 
• Diet: Vegetarian

DESCRIPTION

A simple, healthy, and nourishing recipe for ginger miso soba soup with tofu, shiitake mushrooms, noodles, and lots of fresh vegetables. Hearty and packed with flavor from garlic, sesame, ginger, and miso paste, this easy soup is sure to become a fall and winter favorite! Gluten free and vegan friendly.

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INGREDIENTS

SCALE

GINGER MISO BROTH

• 2 tsp vegetable or sesame oil
• 1/2 cup yellow onion, finely-minced
• 2 tsp fresh garlic, minced
• 1 Tbsp fresh ginger, minced (or use crushed ginger paste)
• 1 Tbsp low-sodium soy sauce or tamari ¹
• 4 cups (32 oz) rich chicken or vegetable broth ²
• 2 Tbsp miso paste (I use Miso Master or Westbrae Natural Mellow Red Miso)
• kosher salt and freshly-ground black pepper, to taste

FOR THE GINGER MISO SOBA SOUP

• 4 oz soba noodles ¹
• 1/2 cup fresh shiitake mushrooms, roughly-chopped
• 1 cup (packed) kale leaves, roughly-chopped ³
• 7 oz firm or extra-firm tofu, cubed
• 1/2 cup scallions, chopped
• small handful of radish sprouts, pea shoots, bean sprouts, etc.
• sesame seeds and/or chili flakes, for serving

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INSTRUCTIONS

MAKE THE GINGER MISO BROTH

1. Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened.
2. Add the soy sauce, and stir to combine. Cook for another minute.
3. Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.
4. Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil).

ASSEMBLE THE MISO SOBA SOUP

1. Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes.
2. Meanwhile, add the mushrooms and kale to the simmering soup broth and cook for a minute or two to soften. Season with salt and pepper, to taste. Miso is naturally salty and full of umami flavor, so you may not need to add any additional salt.
3. Divide the soba noodles and tofu between two large bowls. Pour the miso broth over the top and sprinkle with the scallions, sprouts, sesame seeds and chile flakes (if using). Serve warm. Enjoy!!

NOTES

¹ For gluten-free noodle soup: Be sure to use gluten-free tamari and gluten-free ramen, rice noodles, or 100% buckwheat soba noodles.

Cauliflower Piccata

Cauliflower Picata from Carol Weil

Good recipe - I'd double the sauce.  I hardly used any butter - maybe that's the problem!  but the lemon taste is very good.   

Photo 11/22/21

INGREDIENTS

• 1 cauliflower, cut into large 2-inch florets
•  Extra-virgin olive oil
•  Kosher salt and black pepper, to taste
• 1 (15-ounce) can chickpeas, drained (optional)
• 1 shallot, finely diced
• 3 garlic cloves, finely chopped
• 1 cup vegetable stock
• 4 tablespoons unsalted butter
• 2 tablespoons capers, drained
•  Zest of 1 lemon
• 2 tablespoons lemon juice (from 1 lemon)
•  Parsley, chopped, for garnish
• 1 lemon, sliced, for serving

PREPARATION

1. Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
2. Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
3. To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon caper sauce. Top with parsley and serve with lemon slices.

Cranberry Pear Crumble Pie - FOK

 Made this for thanksgiving 2021 - really liked it.  Didn't make a crust - just baked it in a glass pie dish.  And the 'crumble' really didn't stick together.  Would use more dates.  And just added some date syrup to make it a little sticky.  Very sweet with good pears.

INGREDIENTS

CRUST AND CRUMBLE TOPPING

• 1¼ cups whole wheat flour
• ¾ cup walnuts
• ¾ cup pitted dates or date paste
• ½ cup rolled oats
• 2 tablespoons flaxseed meal (preferably golden)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

FILLING

• 5 pears, peeled and thinly sliced (5 cups)
• ¼ cup + 2 tablespoons pure maple syrup, divided
• 2 tablespoons whole wheat flour
• ½ teaspoon pumpkin pie spice
• ½ cup frozen cranberries

INSTRUCTIONS

1. Preheat oven to 350°F. In a food processor combine 1¼ cups flour and the walnuts, dates, oats, flaxseed meal, baking soda, and salt. Pulse until crumbly. Reserve 1¼ cups of the mixture for the crumble topping. 
2. For crust, pour the remaining flour mixture into a 9-inch pie plate. Pat the mixture into a thin layer over the bottom and up the sides of the plate. Bake 15 to 20 minutes or until lightly crispy.
3. For pear filling, in a large bowl combine the pears, ¼ cup of the maple syrup, the flour, and the pumpkin pie spice. 
4. For cranberry layer, in a food processor combine cranberries and the remaining 2 tablespoons maple syrup. Pulse until crumbly. 
5. Pour pear filling into baked crust, smoothing the top. Top evenly with cranberry mixture. Bake 10 minutes. Remove from oven. Sprinkle top evenly with the reserved 1¼ cups flour mixture. Bake about 15 minutes more or until top is lightly browned. Let pie cool at least 30 minutes before serving.

TAGS:

• THANKSGIVING

Peach Soy Sherbet

 From Vitamin website:   https://www.vitamix.com/us/en_us/Recipes/Peach-Soy-Sherbet?referer_st=sherbert&sc=recipe#nutritional-facts

The frozen peaches I purchased were not that tasty, so I needed to add some flavor.  The helpful additions were  sprinkles of dried basil (if I had mint on hand, I would have tried it; cinnamon and freshly ground nutmeg, either together or separately; and makrut lime powder.  Ground pistachios were also good.  

Ingredients

• 1½ cup (360 ml) soy milk
• 4 (60 g) pitted dates, or honey, to taste
• 1 teaspoon vanilla extract, optional
• 1½ pound (680 g) frozen peach slices (or mango or ....)

Directions

1. Place all ingredients into the Vitamix in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
3. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.

Chef's Notes

Blending frozen fruit makes a delicious creamy texture in seconds.

Nutrition Information

Serving Size	1 serving (122 g)
Amount Per Servings
Calories	60
Total Fat	.50 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	25 mg
Total Carbohydrate	13g
Dietary Fiber	1g
Sugars	11 g
Protein	2g