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This is a public journal/community for the sharing of MartyGreene's recipes, cooking tips, food facts, and whatever else I feel is pertinent. If you feel you have a recipe that I should have, please contact me and I will let you post it. This is to be an online cookbook for my own personal use, as well as that of my friends.

All entries are tagged according to certain categories into which they fall. All tags may be found here.

Memories are sorted by types of dish, reviews, and articles. I have also created a vegan grouping in the memories for ease of finding such dishes.


Recipe Archive
Aug. 22nd, 2009 @ 05:51 pm Endive, Fennel and Parmesan with Anchovy Date Dressing
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3 heads Belgian endive
1 fennel bulb plus handful of attached ferny fronds
2-3 oz Parmesan cheese, sliced or shaved into ribbons
4 large dates, pitted and finely chopped
8 anchovy fillets, finely chopped
1 medium orange
3 cloves garlic, finely chopped
1/3 cup olive oil
2 tablespoons sherry vinegar
Freshly ground black pepper

Discard bruised or discolored outer leaves of endive. Peel away remaining leaves, wash them and set to dry on a towel.

Remove, wash and set aside 10-12 nice looking fennel fronds. Chop of remaining stalky fronds from top of bulb. Slice away any bruised or discolored parts of bulb. Slice 1/4" or smaller pieces crosswise with a sharp knife or on a mandoline.

Prepare the dressing: in a large mixing bowl, combine dates, anchovies, zest from the orange, and garlic. Combine by mashing with the back of a spoon. In a small bowl, whisk together juice from the orange, oilve oil and vinegar. Stir into date mixture.

Set out plates. Dredge and tap off pieces of endive and fennel and stack alternately with Parmesan on each plate. Garnish with a few cracks of pepper and a few fennel fronds.
Aug. 22nd, 2009 @ 05:35 pm Slow-Roasted Cauliflower with Pounded Anchovies
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For the cauliflower
1 medium-sized head of cauliflower
3-4 T extra virgin olive oil
sea salt
freshly ground pepper
1 T parsley, chopped

For the breadcrumbs
1 slice country bread, crusts removed
2 t extra virgin olive oil
sea salt

For the anchovy sauce
¼ clove of garlic
1 t lemon juice, freshly squeezed
2 anchovy fillets, preferably Spanish, packed in olive oil
3 T extra virgin olive oil

Preheat oven to 350F. Remove any green leaves from cauliflower. Place head of cauliflower stem side down on a cutting board and slice like a loaf of bread into ¾-inch (2 cm) thick slices through the stem and all.

Toss cauliflower slices in a bowl with the oil and generous amounts of salt and a few grindings of pepper. Lay out in one layer on a parchment-lined baking sheet. Place pan in oven and bake for 1 hour, turning the pieces every 10 minutes. The cauliflower should shrink in size, turn deep golden brown, extremely tender and fall apart easily. It may appear ready after 40 minutes, but you want to press on and wait until the cauliflower completely collapses. Some smaller bits will turn dark brown and crispy. Do not discard them. They are the best parts.

While the cauliflower is roasting, tear the bread into tiny pieces. Place in a small shallow pan and drizzle with the oil and sprinkle with salt. Put in oven next to cauliflower. Bake until toasted and crisp, about 10-15 minutes.

Prepare the anchovy sauce. Pulverize the piece of garlic in a mortar with a pestle. Pour lemon juice over it and let sit for 10 minutes to remove the rawness. Coarsely chop the anchovy fillets and then add them to the mortar and pound to a paste. Drizzle in the olive oil while stirring with the pestle until a thick, pourable sauce is formed.

Place the roasted cauliflower on plates, drizzle with anchovy sauce, sprinkle with chopped parsley and breadcrumbs, and serve, either warm or at room temperature.
Aug. 22nd, 2009 @ 05:27 pm Lemon Pepper Pasta with Capers
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3 large garlic cloves, minced
Zest of 1 lemon
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken or vegetable broth
1/4 cup cream
1/4 cup capers
Salt and freshly ground pepper, to taste
Pasta of your choice (I like to use a lemon-pepper or lemon-chive fresh fettucini or pappardelle)

Slowly cook the garlic and lemon zest in the butter and oil, in a heavy sauté pan over medium heat. Stir frequently to keep the garlic from browning. When the garlic is soft, add the broth and turn the heat to high. Simmer until reduced by at least one half, and add the cream and capers. Turn the heat back to medium and simmer until thick and syrupy. Taste and season.

Meanwhile, cook the pasta. Drain and toss with a dribble of olive oil. Pour the cream sauce over and toss. Serve immediately.
Feb. 6th, 2009 @ 05:15 pm Raw Tom Kha
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For the Broth:
1 c organic dried coconut
2 c water
1 T red miso AND/OR 1 T. red curry paste
1 fresh thai chile (use all or part of this, depending on how spicy you like it)
small chunk of ginger, peeled
juice of 1-2 limes
1 t lemongrass powder (if you have it)
1 t red chile flakes
2 t nama shoyu or liquid aminos

For noodle bowl:
Noodles (enough for 2) - kelp, spiralized zucchini or other veggies, or non-raw rice vermicelli
1-2 carrots - shredded with a peeler or spiralizer, or just cut into julienne
10 mushrooms, cleaned and sliced
1 small bunch of cilantro - chopped
1 c chopped paste tomatoes, seeds removed


To make Broth:
Add coconut and water to a high-speed blender, and BLEND until it starts to get warm
Add rest of ingredients to your coconut milk, blend again until it warms up (not too hot!)

For Noodle Bowl:
In 2 bowls, evenly divide noodles, mushrooms, carrot, cilantro.

Pour warm broth over noddle/veggie mixture, then top each bowl with 1/2 c. of diced tomatoes. ENJOY!
Feb. 6th, 2009 @ 04:43 pm Tomato Basil Soup
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4 roma/paste tomatos, seeds removed
3 tbsp organic, cold-pressed olive oil
1 tbsp of organic, chopped red onion
1/2 tsp ground sea salt
12 fresh organic basil leaves
1 garlic clove, organic
1 organic red fresno pepper (remove the stem)
2 organic green onions, chopped

Puree all ingredients save the green onion, garnish with green onion. Can be warmed in dehydrator at 115.
Feb. 2nd, 2009 @ 05:26 pm Red Pepper Cashew Sauce
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1/2 large red bell pepper, coarsely chopped
1/4 c water
1 c raw cashews, sunflower seeds, or almonds
1 T tahini
1/4-1/3 c nutritional yeast
1 1/2 teaspoon sea salt
1 small shallot
1 clove garlic
4 T lemon juice
1/4 t hot pepper flakes
1/2 t salt-free lemon pepper (or fresh lemon zest)

Blend until creamy. Add more water if it is too thick. Serve as dip, spread, or sauce depending on preference and thickness.
Feb. 1st, 2009 @ 07:33 pm Raw Ravioli
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2 large turnips, peeled
2 T olive oil
1 cup pine nuts, soaked at least 2+ hours
2 cups macadamia nuts, soaked at least 2+ hours
1 T fresh rosemary, minced
4 t fresh parsley, minced
4 t fresh thyme, minced
2 T nutritional yeast
1 t salt
1 t freshly ground black pepper
1 T apple cider vinegar
1/2 cup rejuvelac (or filtered water), (as needed)
Sun Dried Tomato Sage Sauce

Using a vegetable peeler or a mandoline, cut turnips into 32 very thin slices. Coat in olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110°F for 30- to 45 minutes to soften "noodles.".

Rinse pine nuts and macadamia nuts, and drain well for at least 10 minutes. Place in a food processor fitted with the S-shaped blade, and process on high speed for 10 seconds.

Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and apple cider vinegar. Blend on high speed for about 20 seconds while adding rejuvelac (or water) through the top until a smooth, cheesy consistency is reached.

Scoop 1 tablespoon cheese onto each turnip slice, and fold in half. Serve 8 raviolis per plate, and coat with Sun Dried Tomato Sage Sauce.
Feb. 1st, 2009 @ 07:15 pm Sun-dried Tomato Sage Sauce
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1/4 cup sun-dried tomatoes
1 cup filtered water
2 cups roma tomatoes, chopped
1/2 cup sun-dried tomato soak water
2 TB. beets, shredded
2 TB. olive oil
1 TB. fresh basil, minced
1 TB. fresh parsley, minced
1 tsp. nama shoyu (or to taste)
1 tsp. nutritional yeast
1/2 tsp. fresh oregano
1/2 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. rubbed sage
Agave nectar to taste
Sun dried Tomato Preparation

Soak sun-dried tomatoes in at least 1 cup of filtered water for at least 30 minutes minimum. Strain, reserving liquid.

Place sun-dried tomatoes, roma tomatoes, soak water, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage in a blender; blend on high until desired consistency.

Note: Sun-dried tomatoes come in varying qualities. Be sure to get the organic dried variety that's sweet to the taste. Steer clear of the ones in the jar with oils (and, in most cases, preservatives). Depending upon the flavor of the tomatoes, you may wish to add some agave nectar to sweeten this recipe.
Feb. 1st, 2009 @ 07:04 pm Thai Red Curry with Sweet Potato Noodles
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1 clove garlic, minced
1 Thai chili pepper, finely chopped (can substitute with a small jalapeno)
2 teaspoon curry powder
½ teaspoon ground red pepper
Juice of one lime
½ tablespoon coconut oil
1 tablespoon agave nectar
1 cup coconut milk, recipe follows
½ red onion, chopped
1 red bell pepper, chopped
1 sweet potato, peeled
Basil, cut into thin strips

In a bowl mix garlic, chili pepper, curry powder and sea salt. Add lime juice, coconut oil and agave nectar. Gradually add coconut milk until curry powder breaks down. The sauce should be a saucy, soup-like consistency. Add onions and bell pepper.
Spiralize the sweet potato to make thin spaghetti noodles.
Pour curry on the sweet potato noodles, gently toss to coat. Garnish with basil.
Feb. 1st, 2009 @ 06:52 pm Raw Ranch
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1 1/2 cups nuts (cashew or macadamia or sunflower or combo) soak them for a creamier dressing (1-2 hrs is fine, then drain)
3/4 - 1 cup filtered water for blending
3 tablespoons lemon juice (translates into approx 1/2 lemon)
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
3 tablespoons agave (or 3 soaked dates)
2 cloves garlic
1 teaspoon garlic pwd
3 teaspoons onion pwd
1 teaspoon dill
1 tablespoon sea salt
1/2 teaspoon basil

And to add after it's done:
1/4 cup finely minced parsley
another 1/2 t dill, minced

Directions
Blend/Process all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients.
Thickens in fridge.
Thin to desired consistency if using as a dressing- or toss into wet lettuce leaves as is.
Feb. 1st, 2009 @ 06:31 pm Spaghetti alla Puttanesca
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400 grams pasta (I prefer linguini or similar, but choose your favorite)
1 pint tomato passata (or crushed tomato)
½ small Spanish onion
2-3 cloves garlic, crushed
1 tablespoon tomato paste
1 tablespoon small capers
1/3 cup black olives, sliced
3-5 anchovy fillets packed in oil, finely chopped
½ teaspoon dried chilli flakes
1 teaspoon dried oregano
1 dried bay leaf
1 tablespoon olive oil

Prepare pasta as usual. Meanwhile:
Heat oil in a large skillet, and saute onion. Add garlic, anchovies and chilli flakes and cook for another minute, mashing anchovies slightly. Add tomato paste and passata, cook for 1 minute. Add oregano, capers, olives and bay leaf then turn down heat to simmer until pasta is ready. Sauce should thicken a little and anchovies will disintegrate. Combine sauce and pasta, serve with plenty of grated parmigiano.

Note: for a vegetarian version, omit anchovies and add 1 extra tablespoon of capers.
Jan. 19th, 2009 @ 08:18 pm Laundry Soap
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1/3 bar cold-process laundry soap (Zote, Fels Naptha, Octagon, or similar), grated or shaved
1/2 cup Borax
1/2 cup Washing Soda (not the same as baking soda)
3 quarts hot water
cold water

Combine in a large stockpot the soap and the 3 quarts of hot water. Heat over medium-high heat until soap is dissolved, then add borax and washing soda. Continue to heat (stirring occasionally) until the mixture changes from murky to clear. Remove from heat and allow to begin to cool.

Once cooled somewhat, pour into storage containers (empty laundry detergent bottles are good for this, or large 2 gallon vinegar jugs) to fill containers 1/3 with mixture. Add cold water to fill containers, and mix/shake to blend. Allow to cool to room temperature with the lids off or loosely set. Mixture should coagulate somewhat and have a lumpy pour. Agitate prior to use, and use as you would regular liquid detergent (appx 1/8-1/4 cup per load, less for HE washers). This is a low-sudsing detergent.

A few drops of essential oil can be added during the soap cooling phase if you wish to have a scented detergent.

Should detergent solidify to an un-pourable state during storage, place container into a hot-water bath and it will loosen up again.
Jan. 5th, 2009 @ 10:47 pm Raw Beet Ravioli
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2-3 large RAW red beets (scrubbed and peeled)
5 tbs good virgin olive oil
2 cloves of garlic
2 tbs rice wine vinegar or citrus juice (lime or lemon preferred, though orange can be used)
sea salt
1/2-2/3 cup homemade cashew filling or soft cheese of choice

In a heavy bottomed skillet lightly warm the olive oil. Don’t cook it, just warm it enough to make it fragrant. Press the garlic into the warm oil, remove the skillet from the flame and swish the pan around to mix in the garlic.

In a deep bowl slice the raw beet root with the aid of a mandolin into paper thin slices. Work quickly. Pour the still warm olive oil over the beet slices, add the vinegar (or citrus juice), sprinkle with sea salt and massage gently to mix. Cover and leave for some hours (or even days) to marinate.

To assemble raviolis- remove a slice of beet from the marinade and gently wipe off excess oil. Add a small dollop of filling to the center of the beet. Take another beet slice, remove excess oil and place neatly on top of the first slice (overlapping partial slices can also be used for one side of a ravioli if need be). Seal the edges gently, mushing the cheese to form a little ravioli. Arrange the raviolis on a plate, 3-5 raviolis per person is a nice way to start a dinner, or several can comprise a main course.
Jan. 5th, 2009 @ 10:37 pm Roasted Beet Carpaccio
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4 medium beets, trimmed and scrubbed, skin on (see Note)
8 tablespoons olive oil
1 teaspoon salt, and more to taste
1 teaspoon Dijon mustard
6 tablespoons balsamic vinegar
1 teaspoon honey
Juice of 1 lemon
Pepper, to taste
1 crisp tart apple
2 red grapefruit
1 cup loosely packed arugula
1/2 cup micro greens, mesclun, or sprouts
1/3 cup asiago, shaved or grated

Set the oven at 375 degrees.
In a baking dish, toss the beets with 2 tablespoons of the olive oil and 1 teaspoon of salt. Cover the dish with foil and roast the beets for 50 minutes or until they are tender when pierced with a skewer. Let them cool. Working over a plate, peel the beets with your fingers. Place them in a bowl, cover and refrigerate for at least 1 hour.

In a small bowl, whisk the mustard, vinegar, honey, salt, pepper, and remaining 6 tablespoons of olive oil. Set aside.

Quarter the apple, remove the core, and slice it thinly (use a mandoline if possible); squeeze lemon juice on it, and keep chilled. Supreme the grapefruit, cover and set aside. Slice the beets thinly as possible (use a mandoline).

On each of 4 salad plates, arrange the beets in overlapping concentric circles. Top with apple and grapefruit in smaller circles. Mound arugula and greens in the center and add cheese. Drizzle the vinaigrette on top and add more salt and pepper, if you like.

NOTE: This recipe can be done with raw beets as well. Raw beets should be sliced paper thin and marinated prior to use, similar to the marinating used for raw beet ravioli.
Dec. 9th, 2008 @ 12:13 am Herbed Bow-ties and Tuna
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12 ounces farfalle (bow-tie) pasta
2 T extra virgin olive oil
1 medium onion, thinly sliced (or equivalent shallots, thinly sliced)
3 T coarsely chopped sage
6 oz tuna packed in oil or natural juices, drained
3 T capers
freshly ground black pepper
1/4 cup coarsely chopped dill or flat-leaf parsley
Sea or Kosher salt

Cook pasta to desired done-ness, drain, and reserve.

Saute onion and sage in olive oil for 3-4 minutes. Add tuna, capers, black pepper, and salt to taste. Add pasta and dill or parsley, toss to combine. Saute briefly to meld flavors.
Dec. 7th, 2008 @ 05:08 pm Sunflower-Cashew "Cheese" Spread/Filling
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1 cup raw sunflower seeds
1 cup raw cashews
juice from 1 lemon
2 cloves garlic
sea salt
1/2 - 2/3 cup water, leukwarm
1/4 tsp paprika
1 tsp dill (dry or fresh)

Process seeds and nuts in food processor to a gravelly appearance. Add garlic cloves and pulse a few times. Add lemon juice, dill, paprika, and 1/4 cup of the water and process until a paste forms. Add salt to taste, and add remaining water to achieve desired texture.


Note: I hate calling these types of foods "cheese" as the whole idea of mock cheeses bother me. They never act or taste like cheese, so why call them that? I call this "cheese" here solely for the purpose of indicating the sort of use that this food can have. I personally like it as a dip (thinned down), a spread, or a filling for raw ravioli.
Dec. 4th, 2008 @ 10:53 am Almond Chile Sauce
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1/2 cup raw almond butter
1 Tbs. minced fresh ginger
2 Tbs. freshly squeezed lemon juice
2 Tbs. raw agave
2 cloves garlic
1 Tbs. organic soy sauce
1 Thai finger chile
1/4 cup water, to thin

Blend all ingredients together until smooth. Add water to thin if necessary.
Dec. 4th, 2008 @ 10:50 am Raw Pad Thai
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2 Tbs. tamarind juice (see Note)
1 1/2 Tbs. raw agave
2 3/4 Tbs. nama shoyu
1 1/2 tsp. minced garlic
1 1/4 tsp. minced serrano chile
1 Tbs. extra virgin olive oil
1/4 tsp. sea salt

1 1/2 cups julienned zucchini
1 cup thinly shredded red cabbage
1 1/2 cups julienned carrots
1/2 cup julienned red onion
1 cup julienned Granny Smith apple, unpeeled
1/2 cup julienned red bell pepper
3 cups julienned young coconut meat
1 serrano chile, thinly sliced
2 Tbs. whole fresh coriander leaves
Sea salt and freshly ground black pepper to taste

1/4 cup raw cashews, coarsely chopped
3 tsp. white sesame oil
Almond Chile Sauce (see recipe)

Purée tamarind, raw agave, 1 1/2 tablespoons soy sauce, garlic, minced chile, olive oil and salt until smooth. Place zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile and fresh coriander leaves in a mixing bowl. Add tamarind purée, and toss together until evenly distributed. Season the pad Thai to taste with salt and pepper.

Toss cashews together in a small mixing bowl with 1 teaspoon of white sesame oil, and season to taste with salt and pepper.

To serve, arrange some of the pad Thai mixture in center of each plate. Spoon some Almond Chile Sauce and remaining soy sauce and white sesame oil around pad Thai. Sprinkle with chopped cashews.

Note: To make tamarind juice, soak pulp, including seeds, in warm water in the ratio of 1 part pulp to 3 1/2 parts water — or 1 tablespoon pulp to 3 1/2 tablespoons warm water. After 15 minutes, squeeze tamarind pulp to extract liquid. Discard pulp and seeds, and use juice as needed.
Dec. 4th, 2008 @ 10:47 am Eggplant Parmesean
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1 globe eggplant, peeled

pan 1:
1/2 cup all-purpose flour
1 tsp. smoked paprika (optional)
salt & pepper

pan 2
1 tbs. cornstarch
2 tbs. water

pan 3
1 cup of breadcrumbs
1 tbs. nutritional yeast
salt and pepper

Canola (or peanut) oil for frying


Using a thermometer, heat about 3" of oil in a large pan, pot or wok to 375F.

Slice the eggplant into roughly 3/8" thick rounds.*

Prepare the three (pie) pans for dredging the eggplant. In the first pan, add the salt & pepper to the flour and mix together well. In the second pan whisk together the cornstarch and water to make a slurry. In the third pan add the nutritional yeast and salt & pepper to the bread crumbs and mix to combine.

For assembly, take a piece of eggplant and roll it around in the seasoned flour, making sure to coat the sides as well. Next, dip the eggplant in the cornstarch slurry, again making sure to coat the entire piece. Finally, add it to the seasoned breadcrumbs, pressing gently to adhere the breadcrumbs. Repeat until all the eggplant is coated.

Fry the eggplant in small batches, making sure you don't crowd the pan too much -- this can make the oil drop in temp, which will take longer to cook and will make the eggplant absorb too much oil and come out soggy.

Drain the eggplant on a wire rack or paper towels, or both. Serve over pasta with a quick tomato sauce (onion, garlic, tomato, sugar, salt and pepper).

* I know, but 1/4" is too thin and 1/2" is too thick ;)
Dec. 4th, 2008 @ 01:16 am Cauliflower Tagine
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1 small head of cauliflower
1 turnip, small dice
1 carrot, small dice
1 tbs. garlic, minced
1 tbs. shallot, minced
2 dried apricots, diced
2 dates, diced
4 leaves dinosaur kale, chopped
2 tbs. pine nuts

2 tbs. olive oil
1 tbs. nama shoyu

1 tbs. tamarind, soaked at least 30 minutes in 3 tbs. water
2 tsp. cumin seed
2 tsp. corriander seed
1 tsp. fresh tumeric root
1 tbs. cilantro
1 tbs. mint
1 jalapeno, minced

To prepare the cauliflower, you want to break it down to the smallest piece you can -- the best way we've found is to grab a large piece and start by snapping off the big stem and begin to "flake" the smaller pieces off by working around the head using your thumb to pull them apart. It's a little tedious to be sure, but you really want small pieces here. Add them to a large mixing bowl.

Dice the carrot, turnip, dates and apricot into small 1/4" pieces. Mince the jalapeno, shallot and garlic. Shred the kale into 1/4" strips. Add all of these plus the pine nuts to the cauliflower mixture.

Add the olive oil and nama shoyu, stir to combine.

Push the soaked tamarind pulp through a fine mesh strainer over the bowl. Stir to combine.

Add the freshly ground cumin seed, coriander seed, grated turmeric root, black pepper, chopped mint and cilantro. Stir to combine.

Check for seasonings -- it may need a pinch of sea salt to balance the tamarind.

At this point you could eat it as is -- or you can dehydrate it for two hours at 105F to bring all of the flavors together. You may need two dehydrator shelves so it lays in a single layer.