BJFC18 Recipes

dinner buffet

Our Shuk dinner was only possible with the help of a lot of people power! Here are the recipes from our feast. We adapted many of them, feel free to experiment, and please let us know if you use them.

Carrot and Chickpea Salad with Dill and Pumpkin Seeds

Vegan Polenta

Sun-Dried Tomato, Spinach and Quinoa Salad

Asparagus Quiche

Dairy Free Quiche with eggs

Spinach Quiche with Cauliflower Crust

Banana Bread

Rhubarb Compote

Homemade Ketchupcooking
12 oz. Tomato Paste
1/2 cup Dark Brown Sugar
1/2 teaspoon Dry Ground Mustard
1/2 teaspoon Kosher Salt
1/2 scant teaspoon Cinnamon
1/8 teaspoon Ground Clove
1/8 teaspoon Allspice
1/8 teaspoon Cayenne Pepper
0.75 cup Water
1/4 c White Wine Vinegar

DIRECTIONS:
Combine all ingredients in a large saucepan over low heat.  Cook for an hour or so until flavors are well developed.  Refrigerate and eat when cool.

Sunflower Arugula Pesto
1 cup raw shelled sunflower seeds
3-4 cloves of garlic
4 cups (packed) arugula leaves
2 cup (packed) fresh basil leaves
1 cup extra-virgin olive oil, plus more as needed
zest of 2 lemons
juice of 2 lemons
1 teaspoon kosher salt
1 cup water, more as needed

DIRECTIONS:
Combine all ingredients in blender. Puree at the highest speed, adding more water if necessary to completely combine all ingredients.