DANDELION GREEN FETTUCCINI

No pasta machine needed! adpated from: The Cook's Garden catalog - Spring/Summer 1989
2 cups Dandelion greens
2 Eggs
1 1/2 cups Flour 1/2 teaspoon Salt
1.) Whirl dandelion greens and eggs in a blender until smooth.
2.) Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
3.) Turn out onto floured surface and knead until smooth (approximately 5 minutes).
4.) Roll out with rolling pin to 1/8"-1/4" thickness or thinner.
5.) Allow to stand and dry 1 hour, then cut into strips.
6.) Drop into boiling water and cook 1-2 minutes.

Thanks to Marielle Arsac for this recipe

QUINOA VEGETABLE SOUP

This is for a pressure cooker, but you could just throw it in a pot and cook it for longer.

Ingredients:
2 teaspoons canola oil
2 teaspoons finely minced garlic
2 cups coarsely chopped onions
5 cups boiling vegetable stock
2 Tablespoons tomato paste
1/2 cup sliced dried mushrooms, soaked if necessary
3 large carrots, halved and cut into 1/4 inch slices
3 large celery ribs, diced
1/2 cup dried split peas, picked over and rinsed
1/2 cup quinoa, thoroughly washed and drained
2 large bay leaves
1 Tablespoon dried dill
Salt and pepper to taste

Instructions:
Heat oil in pressure cooker. Cook garlic and onion over medium-high heat, stirring frequently for 3 minutes. Stir in the stock, tomato paste, mushrooms, carrots, celery, split peas, quinoa, bay leaves, and dill. Lock lid in place. Over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 7 minutes. Reduce pressure with quick release method. Remove lid, tilting it away from you to allow excess steam to escape. Remove the bay leaves, add salt and pepper. Stir well when serving to distribute the quinoa, which tends to sink to the bottom.

Millet Burgers

From Lorna Sass' Complete Vegetarian Kitchen

Ingredients:

2 cups tightly packed moist-cooked millet

1/3 cup grated carrots or beets

3 tablespoons whole wheat flour

3/4 teaspoon ground cumin seeds

1/2 teaspoon ground coriander seeds

1 tablespoon oil plus oil for shallow frying

2 to 3 tablespoons minced fresh herbs, such as parsley or dill, or 1/2 t-3/4 teaspoon oregano

3 tablespoons toasted sunflower seeds

salt and lots of freshly ground black pepper to taste


Instructions:

Blend everything together except the oil for frying.

Taste and adjustseasonings. The mixture should be assertively flavored.With moistened hands, shape the mixture into patties about 3 inches aroundby 1/2 inch thick. Brush a large cast iron skillet or griddle lightly with oil and fry thepatties until browned on both sides, pressing down with a spatula to flattenthem. Alternatively, the burgers can be baked on an oiled baking sheet at 425 until heated through and lightly browned (about 8 to 12 minutes).

Serve warm or at room temperature.