Homegrown Heirloom Cookery


Add the stock and cooked beans, return heat to high and bring to a boil.


Reduce heat to low and simmer for at least an hour.


Serve with toasted slices of bread.


Source: Adapted from Mediterranean Vegetables by Clifford Wright.


Salsa Morada Yields: Five cups (five 8-oz jars)


Vegan Tuscan Kale Soup Yields: 4 servings


cup extra-virgin olive oil ½ cup finely chopped celery ½ cup finely chopped onion ½ cup finely chopped carrot ¼ cup finely chopped fresh purple basil leaf


1/3


1 lb ripe tomatoes, peeled, seeded and finely chopped


1 Tbsp fresh thyme leaf 1 lb waxy boiling potatoes, peeled and cut into ½-inch pieces 1 lb lacinato kale, washed and cut into ¼-inch-wide strips


½ cup dry cannellini beans, cooked until tender


2 qt vegetable stock Sea salt to taste


Heat olive oil in a heavy soup pot over medium-high heat and sauté the celery, onion, carrot and basil until they’re almost soft, about 8 to 10 minutes.


Add tomatoes and continue cooking until their liquid has almost cooked out, about 20 minutes more.


Add in the thyme and boiling potatoes, sautéing them for another 5 minutes.


Add kale and reduce heat to low, cook- ing until wilted, about 10 minutes.


1½ lb sweet green peppers, seeded and chopped


8 oz Violet Buena Mulata hot peppers, seeded and chopped 1 cup organic sugar 1½ Tbsp pickling salt 2 Tbsp powdered fair trade unsweetened chocolate 1½ cup vinegar (preferred variety) 2 tsp ground coriander 1 Tbsp ground hot chile pepper (optional)


Place the green pepper, Buena Mulata, sugar, salt, chocolate, vinegar and cori- ander in a heavy preserving pan.


Cover and boil gently for 20 minutes.


Remove from heat and let stand for 2 to 3 hours or until the peppers are com- pletely soft.


Purée to a smooth creamy consistency using a blender.


Reheat in a clean preserving pan and bring to a boil. Cook for 3 minutes, and then adjust the heat factor with addi- tional pepper to taste.


Pour into sterilized jars and seal.


Source: Adapted from a recipe courtesy of William Woys Weaver.


Natural Awakenings recommends using organic and non-GmO (genetically modified) ingredients whenever possible.


40 Long Island Edition www.NaturalAwakeningsLI.com


Vegan Eggplant, Chickpea and Spinach Curry


Yields: 4 to 6 servings


½ cup extra-virgin olive oil, in all; 2 Tbsp reserved


1½ lb eggplant, cut into 1-inch cubes 2 Tbsp fresh ginger paste 2 hot green chiles, deseeded and minced 2 tsp whole cumin seed ¼ tsp asafoetida resin 2 cup tomatoes, seeded and chopped 1 Tbsp coriander seed, ground 1 tsp paprika


¼ tsp freshly ground black pepper ¼ tsp cayenne pepper 1 tsp turmeric ½ cup filtered water 2 cup cooked chickpeas 1 lb fresh spinach, coarsely chopped 2 tsp sea salt ¼ cup chopped cilantro leaf 1 tsp garam masala


Heat 6 tablespoons of the oil in a large, heavy pan. Add in the eggplant cubes and sauté until browned and cooked through. Remove from pan and set aside.


Add the remaining 2 tablespoons of oil to the pan and increase the heat to medium-high.


Add the ginger, chiles and cumin, and fry until the cumin seeds have turned brown.


Add the asafoetida and stir fry for another 15 seconds.


Add in the tomatoes, coriander, paprika,


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