Our January meeting was about all about Tu B'Shvat! Rivka Ben Daniel, our speaker, taught us lots of interesting things about the holiday itself, about eating vegetarian, presented some recipes, and encouraged us to write poems about our favorite fruits and vegetables. The presentation was excellent! Here are the poems we composed and the recipes she presented.
Ode to a tangerine I love the tangerine So easy to peal, so easy to eat And just the right size for an afternoon treat Ode to an apricot Oh, apricot how I love you A vegetable you are not, You are an apricot A fruit so orange, so sweet and delicious Take out the pit and envelope your lips around its juicy goodness Not too large; not too small It’s the perfect fruit for all Ode to Strawberries Strawberries, the summer fruit you can eat all year round Ode to a sweet juicy peach Fuzzy skin Golden color embellished with pink overtones With a gentle slice of a knife It reveals the delicious supple, juicy flesh As the sweet nectar runs down my chin I savor the sweet taste of this distinctive flavor Ode to 2 fruits and 2 vegetables Don't eat an unripe persimmon You'll swear your tongue has hair Costco has wonderful pineapple The price went up but it's still fair Zucchini can be long or round It can also be yellow or green Artichokes are a little more work But the heart is a prize to be seen _______________________________________________ Coconut Fall Soup Ingredients for about 10 people 1 large onion – chopped to about ½ inch size About ½ cup canola oil to sauté the onion ½ tsp. black pepper ½ tsp. curry About 5 large carrots sliced into 1 inch size pieces 2 cups butternut squash—cubed to 1 inch size pieces I large sweet potato, cubed to 1 inch size pieces 1 can (15 oz) coconut milk. (you can use nonfat, low fat or regular, it does not matter. It depends on what you like) Salt to taste Preparation: 1. Heat up the oil. When it is really hot, add the onion and sauté until light brown. 2. Add black pepper and curry. Mix well. 3. Add carrots. Cover the pot and let it simmer (no water) for about 5 min 4. Add potato, squash, and boiling water to cover the veggie. 5. Simmer for about 20-30 min. until all vegetables are very soft. 6. Remove from heat and add one can coconut milk and mix 7. Add salt to taste. 8. Use hand blender to purée the soup 9. Add boiling water if the soup comes up too thick. Quinoa Salad Ingredients: I pack quinoa 2 Persian cucumbers 1 red pepper 1 green pepper 1 red onion 1 package Italian parsley I can black beans I package cilantro I package fresh mint leaves. I cup pine nuts I cup dry currant or blueberries or small raisons Dressing ½ cup olive oil ½ cup rice vinegar ½ tsp mustard 1 tsp curry Salt and pepper to taste Mix all ingredients in a closed jar and shake well Preparation Cook Quinoa per direction on the box. Wait for quinoa to cool down Chop all vegetables really small Mix all ingredients together and serve cold Enjoy a healthy yummy salad! Rivka Main Dish- Lentils Ingredients 1 white onion 2-3 Tbsp oil 1 cup chopped fresh carrots 3 oz tomatoes paste 2 zucchinis Spices: (quantity is flexible, up to your taste) 1 tsp mustard, ½ tsp sugar, 1 tsp cumin 1 tsp curry, 3-4 cloves garlic 1 tsp salt, Juice from ½ lemon 4 fresh tomatoes 1 bunch cilantro I cup boeing water Preparation Finely chop onion, sauté in hot oil until lightly brown Add one ingredient at a time, following this order: chopped garlic Finely chopped carrots, sauté for about 5 min Finely chopped zucchinis tomatoes paste mustard, sugar, cumin curry, salt, lemon juice, chopped tomatoes Simmer 5 – 7 minutes with 1 cup of boiling water Simmer for about 20 min. Add finely chopped cilantro In a different pot cook 1 ½ lentils until soft. (maybe around 20 min?) Strain water Add lentils to the mixture above. Adjust spices and water as needed Cook for another 5 min. Serve with white or brown rice _____________________________________________ Enjoy the food for your soul and food for your stomach! See you next month for cyber-security!
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JANUARY 20, 2022 AT 7PM VIA ZOOM IN CELEBRATION OF TU B'SHVAT AND LEARN ABOUT PLANT BASED EATING! WE HAVE A FUN-FILLED EVENING PLANNED! |
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