Day Nine

Day Nine was fun. L had a girlfriend over (from her watercolor class - how cute is that?) and they set up at the island in the kitchen and painted and chatted with me while I put away groceries, finally finished organizing the pantry/operation gluten-free-vegan-house-clean-out, planned dinner and put out a little afternoon spread that consisted of: pineapple (one of L's anti-inflammatory powerfoods), fresh guacamole and walnut cheese (made by G! Amazing and groundbreaking. Recipes to come, hopefully.), and Mary's Gone Crackers brand original crackers. We talked a lot, into the afternoon, as L continued her watercolor project once her friend had left, and the conversation drifted to family, and emotional inheritances and generational patterns that she and I have observed in our families. This healing time is also a time of reflection, as no transformation is possible without inner observation - on both the parts of the healer and the one healing. I really feel this part of the work has begun, in a very quiet and subtle way.

Here's what was for dinner: Kale, Teriyaki Tempeh, Herbed Squash, and Autumn Quinoa Apple Pilaf. Here's how to make it:

J's Greens_________________________________________________________________

· Collards, spinach, kales, chards, dandelion greens, beet greens, etc. - I used italian kale only last night, because it was what was on hand

· Chop garlic finely and sauté for a moment with olive oil – do not burn the garlic

· Chop and add greens, and sauté with salt, pepper, balsamic vinegar (steam with a lid on low heat for a moment when adding balsamic), Bragg’s, serve with a dash on top of Gomasio (a mixture of sea salt, seaweed, and sesame seeds) - I'm not serving L Gomasio because she doesn't need any added sodium.

Herbed Winter Squash______________________________________________

2 medium winter squash (about 2 pounds)
3 tablespoons earth balance vegan butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

· If using delicate squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, the crosswise into ½-inch –thick slices. Other squash should be peeled, seeded, cut into 1 x ½ inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color – 3 to 5 minutes. Add the squash to the skillet, then the apple cider, vinegar, and salt.

· Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

From http://oldfashionedliving.com/delicata.html

J’s Quinoa Pilaf with Apple____________________________________________________

Ingredients: 1 ½ cups of quinoa, 3 cups of vegetable stock/liquid using vegan bouillon cube(s), squirt of Braggs, ½ cup of almonds, 2 shallots, 3 stalks of celery, ½ T curry powder, ½ T turmeric, ½ T sesame oil, a bit of fresh mint (optional), ½ cup of currants or cranberries, 1 T lemon juice, 1 apple, salt and pepper

· Rinse 1 ½ cups of quinoa thoroughly, heat on medium/high until it starts to steam/dry them out as much as you can

· Add water/ water + vegan bouillon cube/vegetable stock (3 cups) to quinoa and bring to a boil

· Add a squirt of Bragg’s, put a lid on it (and do not lift until fluffing), reduce boil to low, simmer for 40 minutes, turn the heat off and steam for 5 minutes without lifting the lid, fluff lightly once with a fork

· Chop ½ cup of slivered almonds – toast at 350 degrees for 10 minutes – don’t over-toast

· Chop shallots and celery finely and sauté them together in olive oil, add the curry powder, turmeric, sesame oil, and fresh mint if its available (optional)

· Add quinoa (once done) to shallots and celery mixture and toss with the currants/cranberries and almonds, apple (chopped into very small pieces) , lemon juice, and salt and pepper to taste

Fried Tempeh_______________________________________________________________

• As a reminder: use about 2 T of coconut oil - heat in a pan on medium/high heat, and after you've chopped the tempeh into pieces the desired size, place in the pan and get a nice light golden brown on all sides. Set aside, and then before serving the meal, return the tempeh to the pan with whatever sauce or glaze you're using. I used an organic, gluten-free, vegan, low-sodium teriyaki.

Super tasty, super seasonally appropriate, super good for you, and totally vegan and gluten free. V and L are still coming around with the tempeh and greens, but they LOVED the pilaf and the squash. L even wants to serve the squash at her Thanksgiving this year. That's how much she liked it. I'm kind of in love with the sage/rosemary combo. Is anything more aromatic and fall-feeling to cook with?

Coming up soon...a totally delicious yellow split pea and sweet potato soup with garlic bread (like, whoa), a vegan/gluten-free version of a classic for this time of year: green bean casserole! (bring on the mushrooms), and that Autumn (nightshade-free) Lasagna that will blow your mind.

Go jump in a pile of leaves. It won't last much longer. The time is nigh, friends.

JRW