THANKS FOR JOINING US FOR THE AAM AUTUMN HARVEST BANQUET

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2 THANKS FOR JOINING US FOR THE AAM AUTUMN HARVEST BANQUET Since 1988, the Acupuncture Association of Missouri (AAM) has been the driving force in promoting Oriental Medicine in Missouri, educating Missourians on its benefits, and ensuring high standards in the quality of its practitioners. More information about AAM can be found at Purpose The purpose of the Acupuncture Association of Missouri (AAM) is: To educate the public as to the value of Acupuncture and Oriental Medicine in enhancing general public health and welfare; To provide an organizational forum for acupuncturists and practitioners of Oriental Medicine in the state of Missouri; and To provide for the continuing professional education of its members. THE RECIPES All of the following recipes are 100% vegetarian. For additional paper or electronic copies of the book, or for questions about the recipes contained herein, call John or Bryan at Community Acupuncture, Page 2 of 11

3 CHICKPEAS IN TANGY TOMATO GLAZE 1¼ Cup dried chickpeas ¼ Cup oil 1½ teaspoon minced fresh ginger 1½ teaspoon minced hot green chili (or to taste) 1½ teaspoon cumin seeds ½ teaspoon black mustard seeds 8 to 12 small curry leaves (prefer fresh) 5 medium tomatoes, peeled, seeded and diced (or substitute one 28-oz. or two 14-oz. cans diced tomatoes) 1 teaspoon turmeric 2 teaspoons lemon juice 1 teaspoon garam masala (found in Indian or international food stores) ¼ Cup chopped fresh coriander leaves (cilantro) 1¼ teaspoon salt Soak chickpeas overnight in 5 or 6 cups of water in a heavy saucepan. Bring chickpeas and their water to a boil, reduce heat, cover and gently boil about 2 hours or so, until peas are soft but not broken-down. Drain completely, but save the liquid. Heat oil in a deep frying pan (non-stick is best), stir in mustard seeds and fry until they start to pop. Stir in ginger root, green chili and cumin seeds and fry until cumin seeds darken a few shades. Drop in the curry leaves for about 2 seconds, then stir in the tomatoes. Add the turmeric, lemon juice, garam masala and about ½ of the coriander leaves. Stir-fry over moderate heat for 4 or 5 minutes (sprinkle in reserved cooking liquid as necessary) until mixture is smooth and oil begins to separate from the sauce. Stir in chickpeas and ¼ cup of reserved liquid. Cover and simmer over low heat about 10 minutes, stirring occasionally. If necessary, add small amounts of reserved liquid to prevent sticking. Remove from heat, add salt and remaining coriander leaves. Page 3 of 11

4 CHICKPEAS AND COCONUT 1 Cup dry chickpeas (garbanzo beans) 3 Tablespoons oil 1 or 2 dry red chilies ¼ teaspoon black mustard seeds ½ teaspoon cumin seeds 2 or 3 fenugreek seeds (or pinch powder) 6 to 10 curry leaves (prefer fresh) 3 Tablespoons shredded coconut (unsweetened!) ¼ teaspoon each: minced fresh ginger (or ginger paste) turmeric red chili powder black pepper pinch hing powder (asafetida) ½ teaspoon salt (or to taste) Soak chickpeas overnight in 4 or 5 cups of water. Drain and set aside. Heat oil in a deep frying pan over medium heat. Put in mustard seeds and cook until they pop. Add cumin seeds, dry red chilies (break in ½ and shake out seeds first) and fenugreek seeds. Sauté briefly. Add curry leaves, then drain the chickpeas. Stir-fry for several minutes, then add 1 or 2 Tablespoons of water. Reduce heat, cover and simmer about 5 minutes. Uncover, stir in all remaining ingredients, up heat and stir-fry another 5 minutes or so. Water should be evaporated and peas remain firm. Page 4 of 11

5 VEGETABLE ENCHILADA LASAGNA Filling: 2 Tbsp Vegetable Oil 1 pound firm tofu crumbled and mixed with taco seasonings, chile powder 1 large onion diced 2 cups frozen roasted corn (or fresh) thawed 1 red bell pepper, diced 1 can black beans 1 small can diced green chilies (optional) 1 10oz package frozen spinach, thawed and drained ½ cup light sour cream 1 cup Monterey jack cheese 24 or so corn tortillas **** Ripe avocados or guacamole Sauce: ****1-2 large cans enchilada sauce- you pick your flavor and heat intensity 1 cup light sour cream shredded Monterey jack cheese to taste ½ cup finely chopped cilantro leaves Heat oven to 350 and lightly coat the bottom of a 9x13 pan and a piece of foil large enough to cover this pan, with nonstick cooking spray. To make the filling: Heat the oil in a pan over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, about 4 minutes or until soft. Add tofu and cook another 2-3 minutes. Remove from heat and stir in the corn, black beans, spinach and chilies, sour cream, and salt to taste. Heat tortillas in microwave between a damp cloth for 1-2 minutes or until the tortillas are warm and soft enough to roll with out breaking. You can heat the tortillas in batches of 6 to make layers. Sauce and assembly: stir enchilada sauce and sour cream together in a small bowl. Pour enough into the 9X13 pan to coat the bottom and then cover with a layer of corn tortillas. Top this with half the filling and then another layer of corn tortillas. Top with more filling and more sauce until the tortillas and sauce are gone, or the pan is full. Cover the pan with the foil and bake for 30 minutes. Uncover top and add shredded cheese and cilantro and bake until cheese has melted. ****To make this saucier you can use enchilada sauce without the sour cream if you need more sauce for all the layers. Feel free to top with ripe avocado or guacamole. Page 5 of 11

6 GULLUSCI ZUCCHINI QUICHE 1 cup Bisquick 4 eggs 2 cups thinly sliced zucchini 5 shallots 3 garlic cloves 1/2 cup grated parmesan cheese 1/2 cup vegetable oil 1 teaspoon salt 1/2 teaspoon fresh ground black pepper -Dip the zucchini in white vinegar and drain before mixing them with everything else. -Mix all ingredients well. -Let stand (at room temperature) for minutes. -Pour into pie pan. -Bake at 350 degrees for minutes, or until golden brown. Page 6 of 11

7 QUINOA KITCHARI (SERVES 2) Quinoa: A goosefoot plant native to the Andes and cultivated for its edible seeds. ½ Cup Quinoa The high-protein dried fruits and seeds of ½ Cup Small Red Lentils this plant, used as a food staple and ground into flour. It s consider a super food, 2 Cups Water because of its rich nutritional value. 1/3 Cup Chopped Vegetables (carrots, zucchini, yellow squash, cauliflower, etc) 1/8 Cup Raisins ½ tsp Curry Powder ½ tsp Turmeric Powder ¼ tsp Cumin seeds ½ tsp Black (brown) mustard seeds 2 tbsp Butter or Ghee Dash Salt or Braggs amino acid Kitchari: an Indian dish where you put whatever you have in the kitchen in a pot and cook it up Bring water to a boil. Stir in the ingredients. Bring back to boil and then turn heat down, cover and simmer for 15 minutes or until water is gone. Remove from heat and let sit covered for 5 minutes and then serve. It is best served with adding extra butter and soy sauce/braggs amino acid. Note: Traditionally, kitchari is an Indian dish where you put whatever you have in the kitchen in a pot and cook it up. So, when making Quinoa Kichari have fun and experiment with different vegetables and spices. You can also use rice instead of Quinoa (that is what they do in India). Also, you can heat the spices up in Ghee before you add them to the rest of the dish. This helps the spice come alive. Page 7 of 11

8 GHANAIAN SPINACH STEW W/ BOILED SWEET PLANTAIN 3 tbsp. chopped garlic 2 shallots chopped 1 lb. baby spinach 2 large tomatoes, chopped 1 tbsp vegetable, sunflower, palm or peanut oil Salt and crushed red pepper to taste Firm yellow plantain Sautee shallots for 2-3 minutes on medium-high heat, then add in spinach and garlic. Once spinach wilts, puree in blender on high for 1 minute. Place stew back on medium heat in skillet and add tomatoes, salt and crushed red pepper to taste. Allow to simmer for an additional 5-10 minutes on low, then remove from heat and serve. To prepare plantain, simply peel by cutting off ends, then splitting peel along sides. Cut plantain into diagonal slices approximately 1 1/2 inches long and add to salted boiling water. Cover with lid and cook until easily pierced (usually about minutes). The color of the plantain should change to a deep yellow rather than a fleshy pink when finished cooking. Serve with stew. Alternately, the plantain can be deep fried for a more indulgent dinner. Page 8 of 11

9 HUMMUS 2 cups cooked garbanzo beans(chickpeas) 1/4 cup olive oil 3 tbsp garlic 1/4 cup tahini Juice of 2 lemons Salt to taste Water (to thin if needed) Add all of the ingredients in a blender and puree for 1-2 minutes until a creamy paste is attained. Add salt to taste and water to thin if needed to blend. Serve with olives and pita bread, then enjoy. The amount of tahini and garlic can be decreased for a less spicy/tangy taste. Page 9 of 11

10 2 1/4 cups unbleached white flour or oat flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 sticks butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 teaspoons vanilla extract 2 large eggs 1 1/2 cups milk chocolate chips 1/2 cup wild dried blueberries 1 cup chopped nuts 2 tbsp. flax seed meal Directions: PREHEAT oven to 375 F. CHOCOBLU COOKIES COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, blueberries, and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Page 10 of 11

11 PEANUT BUTTER BLOSSOM COOKIES Ingredients: 48 Hershey s Kisses - large ½ Cup shortening ¾ Cup REESE'S Creamy Peanut Butter 1/3 Cup granulated sugar 1/3 Cup packed light brown sugar 1 Egg 2 Tablespoons milk 1 teaspoon vanilla extract 1.5 Cups all-purpose flour 1 Teaspoon baking soda 1/2 Teaspoon salt Directions: 1. Heat oven to 375 F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. Page 11 of 11