Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook by Leslie Cerier, Kathie Swift Ms Rd Page A

and simmer for about 10 minutes, until all of the water is absorbed.
    Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, until the onion begins to soften. Add the celery and sauté for about 3 minutes, until the celery becomes bright green. Add the bell pepper and sauté for 3 to 5 minutes, until its color brightens. Transfer the sautéed veggies to a large mixing bowl.
    Grind the walnuts into a flour in a food processor, then add them to the veggie mixture. Grind the sunflower seeds into a flour in the food processor and transfer them to the bowl as well. Add the cooked kasha, along with the quinoa flour, sage, thyme, and umeboshi paste and stir until thoroughly combined. You may want to start with a spoon, but at some point, it will be easier and more fun to use your hands. Taste and adjust the seasonings if desired.
    Transfer the mixture to the prepared pan, cover, and bake for 30 minutes. Turn off the oven, uncover the pan, and let the loaf sit in the warm oven for 20 to 30 minutes. Slice into pieces about 1 inch thick and serve immediately.
    Cooking Beans from Scratch
    Some beans cook faster if presoaked; others can be cooked on a whim. Most small beans, such as mung beans and lentils cook relatively quickly without any presoaking. Soak medium-size beans, such as black, pinto, kidney, lima, and navy, for at least 4 hours before cooking. Chickpeas and soybeans need at least 6 hours. For a quick soak method, cover beans with boiling water (triple the amount of beans) and soak for 1 hour, then drain and rinse.
    Before soaking, pick through a measured amount of beans and discard any defective beans, stones, or other debris. Then rinse the beans at least three times. If they need presoaking, put them in a pot or large bowl with triple the volume of water.
    Always discard the soaking water; this will get rid of some of the gas-producing compounds. Then rinse the beans until the water runs clear. To further help with digestion and gas, cook beans with a sea vegetable. Dulse and kelp are good choices. They’ll also enhance the flavor of the beans and add nutrients.
    The proportion of beans to cooking liquid depends on whether you want the beans to be whole, soft, or creamy. Three parts liquid to one part beans is usually a good starting point. For whole beans suitable for a salad or side dish, use a bit less, for a creamier final result, you might use more.
    The actual cooking couldn’t be simpler: Just put the beans, sea vegetable, and cooking liquid in a pot and put the pot over high heat. When it comes to a boil, give it a quick stir, then lower the heat, cover, and simmer until the beans are tender. Cooking time varies from just 15 minutes for red lentils to 3 hours for soybeans. Even for a particular type of bean, cooking time can vary depending on how old and dried-out the beans are. Here’s a quick rundown of cooking time for beans used in this book: Black beans, navy beans, and pintos all take about 12 hours, and chickpeas usually take about 3 hours. You can shorten the cooking time if you use a pressure cooker.
Corn Grits with Sautéed Onion, Kale, and Cheddar
    I used to make this quick and easy dish for my daughter after her Ultimate Frisbee practice. I’d start it when she walked in the door, and it was ready by the time she was out of her shower. I recommend using a raw milk Cheddar here; if you can find a local variety made with goat’s milk or milk from grass-fed cows, so much the better. I highly recommend seeking out a high-quality sea salt, such as Hawaiian Deep Sea Salt or Celtic Sea Salt for this dish.
    serves 3 to 4
    2 tablespoons extra-virgin olive oil
    1 cup sliced red onion
    1 cup stemmed and sliced shiitake mushrooms
    ½ teaspoon sea salt
    3 cups chopped kale
    2/3 cup corn grits
    1 teaspoon dried thyme
    2 cups boiling water
    1¼ cups grated Cheddar cheese (about 5 ounces)

    Heat the oil in a large saucepan or skillet (one with a