Get informed about the state of our food culture, learn about what others are doing to not participate in the industrial food system, find and contribute whole food recipes. The intention is to develop a picture of where we are in the American food culture, what some of the pressing issues might be, and how we might better serve ourselves, our families, and communities by increasing our awareness of the forces and conditions affecting our food supply. You will also find recipes at this site which represent meals cooked with whole foods, that is, without processed and industrial ingredients. It is also my intention to present alternatives to the present industrial food system that are rooted in sustainability, organic methods, and permaculture.
Michael Melendez
cosmicenterprises said
Arroz y Habichuelas (Rice and Beans Puerto Rican style, West Coast version)
1 cup Beans (pink, pinto, red, or garbanzos) soaked overnight and cooked tender
½ Green Pepper
½ medium Onion
4 cloves Garlic, minced or pressed
¼ cup Manzanilla olives
2 tbl Olive oil
1 small can Tomato sauce
2 tbs Sofrito, or Goya Recaito, or (1 tsp each capers, cilantro, oregano, fresh parsley)
1 bay leaf
1 tbs Black pepper
1 tbs Bragg’s
1 ½ cups Long grain white rice
Chop onion and green pepper and sauté in oil over low heat, do not brown. Add garlic. If using capers, smear and mince fine and also add to sauté. Add Tomato sauce, olives, remaining spices and Bragg. Add beans, cover and simmer for at least ½ hr. Add water as needed. The rice can be cooked and served plain, or made more flavorful by using 1 ½ cups of vegetable broth with 1 ½ cups of water and adding a teaspoon or more of Spanish saffron.
cosmicenterprises said
Parmesan Potatoes
6 medium size Red potatoes cut into 1” pieces
1 cup Spelt flour
1 cup Parmesan cheese, grated. Reserve ¼ cup
1 tsp Garlic powder
1 tsp Chili powder
1 tsp Black pepper
¼ cup Olive oil
3 tbs Butter, clarified
Preheat oven to 375F. Lightly oil a 9 x 13 baking dish. Microwave or parboil potatoes to the point of being half cooked. In a mixing bowl combine flour, parmesan, garlic, chili powder, and black pepper. Stir contents of bowl, mixing thoroughly. Add potatoes to baking dish and pour butter evenly over potatoes, stir. Add contents of bowl to baking dish, stir until potatoes and flour mix are mostly combined. Some of the flour mixture will remain in the bottom of the dish, crisping and clumping for added pleasure. Sprinkle the rest of the parmesan cheese over the potatoes. Place the dish in the oven and bake for 45 minutes. If more crisp is required, place under broiler for approximately 5 minutes.
cosmicenterprises said
Sautéed Brussel Sprouts w/ Sun-dried Tomatoes
1 lb Brussel sprouts
½ – ¾ cup Sun-dried tomatoes diced small
¼ cup Pine nuts or sunflower seeds
¼ cup Vegetable broth, low sodium
¼ – ½ cup Parmesan cheese, grated (optional)
2 tbl Olive oil and/or butter
4 cloves Garlic, minced fine or pressed
½ medium Onion, sliced thin
1 tsp Black pepper
Splash White wine or Marsala
Bragg’s or Tamari
Prepare sprouts by removing any discolored leaves and trimming woody, stalk end of sprout. Cut larger sprouts in half. Partially cook Brussel sprouts by steaming or microwave. Sauté onions in oil at low heat until translucent. Increase heat to medium high and add sun dried tomatoes, allow to cook for 5 minutes. Add par-cooked sprouts, garlic, pine nuts, black pepper, Bragg’s or Tamari to taste. Sauté, stirring constantly for 5 minutes, then add vegetable broth and wine. Cover as sprouts steam for a minute or so. Remove cover, remove from heat. Sprinkle lightly with parmesan and serve promptly.
cosmicenterprises said
Vegetarian Greens
1 bunch Collard greens, or your favorite such as mustard greens, kale, Swiss chard, or a combination
1/2 large Onion
3 – 4 cloves Garlic, minced or pressed
4 tbl Olive oil
1 cup Vegetable broth, low sodium
1 1/2 – 2 cups water
1 tsp Smoked paprika
2 tbl Bragg’s or Tamari
1 tbl Black pepper
1/2 tsp Thyme
1 pinch Fresh ginger (optional)
Chop onion and sauté in olive at low heat for about 5 – 10 minutes. Add garlic and continue to sauté at very low heat for an additional 5 minutes. Trim leaves from central stalk. Save stalks for soup or broth. Place leaf halves on top of one another, and roll leaves lengthwise, slice into 1/4″ pieces. Add greens to onions and garlic and toss in hot oil. Increase heat and sauté for 5 minutes, turning all the while. Add the vegetable broth and water. Add Bragg’s and/or Tamari and all of the spices. Partially cover and simmer for approximately 1 1/2 hours. Add water as needed. Serve with rice or mashed potatoes and red beans.
cosmicenterprises said
Rigatoni and Ricotta Casserole
1 lb Rigatoni, spelt or brown rice for wheat free. Penne, or your choice of pasta, may be used.
1 ½ lb Ricotta cheese
1 cup Parmesan cheese, grated fine
2 ½ cup Mozzarella cheese, grated
½ cup Asiago cheese, grated
1 bunch Kale, swiss chard, or spinach (or a combination), finely chopped
2 Eggs
1 med Onion, chopped fine
4 cloves Garlic, pressed or chopped fine
2 Tbl Black pepper
2 Tbl Olive oil
2 Tbl Butter (optional)
Bragg’s or Tamari Soy Sauce
Spaghetti Sauce
Cook the pasta, drain and set aside after tossing with olive oil. Sautee the onion in olive oil and butter until translucent. Add greens and toss in hot oil. Add garlic. Cook at medium heat until greens are well wilted. In a large mixing bowl add ricotta, 1 ¾ cups of mozzarella, all of the asiago, and ¾ cup of parmesan. Mix well. Scramble eggs and combine with cheese mixture. Add greens, soy sauce, and black pepper. Mix thoroughly. Transfer the mix to a lightly oiled 9 x 13 baking dish. Level the mix and top with spaghetti sauce. Scatter the remainder of the mozzarella and parmesan cheese. Bake uncovered in a 375F oven until the top is lightly browned, approximately 35 – 45 minutes.