Thank you for attending the 11th Annual Green Gifts Fair! We look forward to seeing you next year!

Recipes for Eating Low on the Food Chain

Jenny Breen
Local Chef/Educator

Eating lower on the food chain is one of the best ways to reduce the environmental impact of your food choices. Try these recipes:

CARROT CASHEW PATE

  • 1 cup cashews
  • 3 cups chopped, steamed carrots (½ cup water reserved)
  • 2 cloves garlic
  • ½ tablespoon miso paste
  • 1 teaspoon celery seed
  • ½ teaspoon salt

Steam carrots in two cups water until very soft and set aside. In processor, chop garlic cloves, and cashews. Add miso, carrots, water (as needed), and spices, puree until well blended and creamy.

WILD RICE CRACKERS

  • 1½ cups warm water
  • 2 T yeast
  • 2 teaspoons dill
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ cup cooked wild rice, ground in food processor
  • 2 cups whole wheat flour
  • 1 cup unbleached flour
  • ½ cup cornmeal
  • Toasted sesame seeds (optional)

Add yeast to warm water, and allow to bubble. Add spices (if desired). Combine flours, wild rice, and salt, and add to yeast mix. Mix well until pliable but not sticky. Place in oiled bowl and let rise about 1 hour. Punch down, and let sit another 15–20 minutes. Divide into 8 pieces. Roll with rolling pin on floured surface into a very thin round about 8 or 9 inches in diameter. Place on oiled pan, sprinkle with sesame seeds (if desired) and bake in 400 degree oven for 5–6 minutes, until bubbly and browned. When cool, break into various sized pieces.

Quinoa and Cucumber Salad

Dressing:

  • ¼ cup toasted sesame oil
  • ¼ cup safflower or canola oil
  • 1 teaspoon salt
  • ½ cup rice vinegar
  • 2 T honey
  • 2 T mustard
  • 2 T tamari
  • ¼ cup orange or apple juice

Salad:

  • 2 large cucumbers halved and sliced
  • 2 cups cooked quinoa
  • 1 sweet onion, sliced thinly
  • ½ cup currants
  • 1 bunch chard leaved, chopped
  • 1 cup toasted cashews or pecans

Combine dressing ingredients and mix well. Combine salad ingredients and pour dressing over salad. Mix well and refrigerate until very cold. Serve as is or over a bed of greens.

LEMONY OLIVE SAUCE FOR GRILLED VEGGIES

  • seasonal veggies sliced in large, thin pieces (e.g. beets, onions, green beans, zucchini)

Sauce:

  • 4 cloves garlic, chopped
  • juice of 2 lemons
  • rind of one lemon
  • 1 cup pitted olives-green or black or a mixture, chopped well
  • ½ cup olive oil
  • 2 T honey
  • 1 teaspoon fresh fennel, chopped

Combine all sauce ingredients. Place cut veggies in sauce and marinate for up to 4 hours. Place marinated veggies on hot, oiled grill, and turn as needed. Top with remaining sauce before serving.

Eating Low Recipes

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