Recipe – Cilantro Pesto

Posted on February 2, 2015 by davidmacleodburt

This is a quick and easy topping for bread, pasta or anywhere else where a little zing is required.

4 T sunflower seeds, toasted
6 T extra virgin olive oil
1 clove garlic, peeled
1/2 t salt
Cilantro 2 cup tightly packed (1-2 bunches)
3/4 t fresh squeezed lime or lemon

Put the sunflower seeds in a food processor with 2 T olive oil, 1 clove of garlic and 1/2 t salt. Blend until fairly smooth.

Clip and inch or two off the stem of the cilantro and discard. chopped the rest roughtly (1-2 inch) and place in processor. Run the processor, pouring in 4 T olive oil as it runs. Stop and scrape sides. Pulse for a few seconds and scrape. Repeat several times. Try to run the processor as little as possible.

Remove pesto from processor and stir in lemon juice.

Upcoming Class – Making Beans and Grains Sexy

Posted on January 31, 2015 by davidmacleodburt

This slideshow requires JavaScript.

It is said that bean soup was considered such an aphrodisiac that it was banned from the Convent of St. Jerome in the seventeenth century

Beans and grains maintain the healthy protein balance essential for life. Eating a wide variety of beans and grains ensures that the body has available all the essential amino acids. We will provide techniques and recipes for cooking a very wide variety of different beans and grains.

What: Learn how to make any bean and/or whole grain taste heavenly.
Where: Kirkwood kitchen at NewBo City Market in Cedar Rapids
When: 6:00-8:00pm, Thursday, February 5, 2015
Who: Taught by David Burt

This class is part 2 of a series on whole foods vegan cuisine. View full series description.

Four Square Meals – February 3

Posted on January 29, 2015 by davidmacleodburt

This slideshow requires JavaScript.

BBQ Seitan– sweet, sour and spicy with carrots
Oliver’s Best – einkorn wheat and millet stew with eggplant and green cabbage

Southwestern Salad – black beans, tomato and seasonal vegetables with and ancho pepper dressing
Punjabi Summer Pastel – basmati rice and rye with sweet potato, cumin and bay

Paris in Istanbul – creamy French Lentils with aromatic spices and seasonal vegetables
Aloo Sem – Indian spiced potato and green beans

Tempeh alla Manna – marinated tofu with seasonal vegetables in a cilantro-lime sauce
King’s Rice – pink and brown rice and with seasonal vegetables and eastern flavors

To order click here.
For newsletter sign up, click here.

Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Friendly Farm, Echollective Farm and Muddy Miss Farm.

Four Square Meals – January 27

Posted on January 23, 2015 by davidmacleodburt

This slideshow requires JavaScript.

Mung Bean Magic – protein salad with mung beans, spices, tomatoes and leeks
Curried Rice – basmati rice and millet with black radish

Tofu Sangre – with red beets and asparagus in basil-caper sauce
Mixed Jeweled Pilaf – barley, rye, faro and kamut with pomegranite, raisin and apple

First Star Stew – split red lentils with star anise, fennel, cinnamon and green cabbage
Red to Green Line – brown and jade pearl rice with mixed greens, red onion and herbs

“Seitan Sunday Roast” – seitan with mushroom gravy and zucchini
Lemon Pepper Potatoes – with squash, fresh lemon and black pepper

To order click here.
For newsletter sign up, click here.

Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Friendly Farm, Echollective Farm and Muddy Miss Farm.

Whole Foods Cooking Class

Posted on January 18, 2015 by davidmacleodburt

Chef David is offering the 4-part series on Whole Foods Vegan Cuisine, at the NewBo City Market in Cedar Rapids starting next Thursday. Each class can be taken individually or as a series.

Registration is through Kirkwood Continuing Education. Details of the class and links to the other classes in the series are detailed below.

This 4-part class can be taken individually or as a series. We will discover a wealth of techniques and recipes to give flavor to a base of nutritious and healthful foods. The whole foods philosophy maintains that minimal processing maintains nutritional integrity. The vegan philosophy maintains that removing (and at the very least limiting) animal products in the diet is beneficial for the body of the individual and the body of the planet.

The series is split into 4 sections: Vegetables, Beans and Grains, Soy foods, Soups and Sauces, and draws on culinary traditions from around the world.

1. Vegetables
The vegetarian diet is ideally suited to having vegetables at its center. Using vegetables as a focal point allows us to eat seasonally, and therefore locally, which I maintain being the healthiest way to eat. The range of phytonutrients is wide and varied over the year, fiber and micronutrient content is maintained. Take home recipes will be included and general guidelines discussed.

SEE DETAILS OF ALL 4 CLASSES HERE.

Four Square Meals – January 20

Posted on January 15, 2015 by davidmacleodburt

This slideshow requires JavaScript.

Available for pick up Tuesday January 20.

Tempeh Cauliflower Cream – vegan take on cauliflower cheese sauce
Campfire Pilaf – Aged basmati, faro, sweet corn and smoked paprika

Mushroom Harissa – spicy mushrooms with seasonal vegetable in a spicy North African red lentil sauce
Two-Tone Rice – pink and black rice with seasonal vegetable, walnut and ginger

New Delhi Tofu – curried tofu in tomato-ginger sauce with seasonal vegetable
Golden Glazed Potatoes – with seasonal vegetable, garlic, ginger and turmeric

Black bean chili – with tomatoes and sweetcorn
Athena salad – Brown rice, barley and red cabbage tossed with olive oil, sunflower seed, nori

To order click here. For newsletter sign up, click here.

Menu January 27.

Produce and grains purchased locally at New Pioneer Food Co-op, Echollective Farm, Organic Greens and Grinnell Heritage Farm

Four Square Meals – January 13

Posted on January 9, 2015 by davidmacleodburt

This slideshow requires JavaScript.

Korean Winter Stew – Kidney beans and seasonal vegetables with spices
Sweet Tooth Pilaf – basmati rice and rye with pear and green onion

Tofu Dijon – marinated in rich mustard sauce with seasonal vegetable
Exotic Tabouli – barley and jade cloud rice with Roma tomatoes, sunflower seeds, oregano and lemon juice

Aromatic Black Eyed Peas – a rich dal spiced with coriander, cumin and turmeric
Macro Mash – millet, cauliflower and amaranth with roasted garlic and nutritional yeast

Tempeh Slaw – with cilantro and crunchy vegetables
Potato chukander – Potato and beet in onion-cumin sauce

Recipe – Classic Gravy

Posted on December 30, 2014 by davidmacleodburt

Gravy
Yield 1.5 quarts

Wine   0.5 cup
Garlic, chopped   6 clove
Stock   6 cup
White wine vinegar   3 T
Tamari   0.33 cup
Paprika   1 T
Oregano, dried   2 t
Sage, rubbed   1 t
Thyme, dried   2 t
Salt   2 t
Roux   0.5 cup
Nutritional yeast   2 T
Black pepper   1 t
Flour, white or whole   1 cup
Sunflower or canola oil   0.67 cup

Make your own stock, or use vegetable bouillon cubes. Put the wine and the garlic in a pot and simmer until about half the liquid is gone. Add the stock, vinegar, tamari, paprika, oregano, sage, thyme and salt and bring to a boil. Try to reduce to a simmer as soon as it boils. Simmer 15-20 minutes. Meanwhile make the roux.

Add the flour and oil to a pan and heat to medium, stirring to mix. Once it starts to sizzle stir constantly. Heat for about 5 minutes until a slight toasty aroma comes off. If brown spots appear, turn the heat off. Ladle half a cup or so of the simmering broth into the pan with the roux. Whisk quickly to smooth out. Continue adding broth half a cup at a time another three times. Then transfer this back into the main broth pot, whisking to mix and avoid lumps.

Bring back to a simmer for another 10-30 minutes to let the gravy thicken. Check for salt. This keeps well in the fridge and freezes too.

Corn starch slurry can be added instead of a flour roux. Use 4 T corn or potato starch in ¼ – ½ a cup of water.
For newsletter sign up, click here.

Four Square Meals – December 16

Posted on December 10, 2014 by davidmacleodburt

We’re taking two weeks off after next week. Happy Holidays! Back on January 6.

This slideshow requires JavaScript.

Masoor Dal – spiced red lentils with spinach
Moroccan Barley Pilaf – with quinoa, sweet corn and seasonal green

Mushroom Umama – roasted mushrooms in a savory miso sauce with seasonal vegetable
East-west Rice – Brown and pink rice with seasonal vegetable, brown mustard seed and nori

Kansas Avenue Tempeh – lemon marinated in a creamy roasted cumin sauce with seasonal vegetable
Aloo Gobi – Indian spiced potato and cauliflower

Levantine Green Lentils – with seasonal vegetable and spices
Persian Rice – basmati rice with amaranth seasonal vegetable and sumac

To order click here.
For newsletter sign up, click here.

Produce and grains purchased locally at New Pioneer Food Co-op, Echollective Farm, Organic Greens and Grinnell Heritage Farm

Four Square Meals – December 2

Posted on November 28, 2014 by davidmacleodburt

This slideshow requires JavaScript.

Andalusian Pinto Beans – with roasted Roma tomatoes, carrots and spices
King’s Rice – brown rice with rye, seasonal vegetable, toasted sunflower seeds and nori

Tom Kha Tofu – rice noodles with Thai mushroom broth
Roasted Garlic Mash – potatoes with carrot and black pepper

Moong Dal – with spices and seasonal vegetables
Old World Pilaf – barley and einkorn wheat with green cabbage and caraway

Seitan Diable – tangy sauce with seasonal vegetable
Green Paella Nori – with jade cloud rice, seasonal vegetables and mixed nuts

To order click here.
For newsletter sign up, click here.

Produce and grains purchased locally at New Pioneer Food Co-op, Iowa City Farmer’s Market, Friendly Farm, Echollective Farm and Muddy Miss Farm.

Four Square Meals

Potato pancakes at the Iowa City Farmer's Market

Tag Archives: four square meals

Recipe – Cilantro Pesto

Upcoming Class – Making Beans and Grains Sexy

Four Square Meals – February 3

Four Square Meals – January 27

Whole Foods Cooking Class

Four Square Meals – January 20

Four Square Meals – January 13

Recipe – Classic Gravy

Four Square Meals – December 16

Four Square Meals – December 2