South by Southwest

• 6 scallions, top 2 inches of green removed
• 2 tablespoons umeboshi paste (Japanese pickled plum paste, available in natural foods stores or Japanese food shops)
• 6 tablespoons chopped fresh parsley leaves
• 6 tablespoons toasted sesame butter or tahini
• 3 tablespoons lemon juice
• 1 teaspoon minced fresh ginger

1. Place all ingredients in a food processor and puree until smooth.
2. Transfer to a bowl and refrigerate for 2 to 3 hours before serving.
3. 2 cups cornmeal
4. 1 cup whole wheat pastry flour
5. 1 cup unbleached white flour
6. 3 tablespoons baking powder
7. 2 cups soy milk
8. 1/2 cup canola oil
9. 1/2 teaspoon sea salt
10. 1/3 cup maple syrup
11. 3 tablespoons olive oil
12. Preheat oven to 400 degrees F.
13. Sift cornmeal, flours and baking powder into a large bowl.
14. Mix well.
15. In a separate bowl, whisk together the soy milk, oil, salt, and syrup.
16. Pour the wet ingredients into the dry, stirring just until the dry ingredients are moistened.
17. Oil an 11-inch round cast iron skillet with the olive oil.
18. Over high heat, heat the oil until it starts to smoke.
19. Pour the batter into the heating skillet.
20. Bake approximately 40 minutes, or until the cornbread is firm to the touch and a toothpick comes out clean.
21. Let cool before slicing.
22. 3 cups dried red beans, soaked overnight
23. 3 bay leaves
24. 2 tablespoons sea salt
25. 3 tablespoons olive oil
26. 1 large onion, diced 1/2-inch
27. 2 large carrots, diced 1/2-inch
28. 4 stalks celery, diced 1/2-inch
29. 2 small butternut squash, skinned and diced 3/4 inch
30. 1 small red bell pepper, diced 1/2-inch
31. 1 small green bell pepper, diced 1/2-inch
32. 1/4 jalapeno pepper, minced (about 1 teaspoon)
33. 1/4 cup minced garlic
34. 4 cups diced okra or zucchini, 1/2-inch cubes
35. 1 tablespoon chili powder
36. 3 tablespoons dried sage
37. 1 teaspoon crushed red pepper flakes
38. 1 small (6-ounce) can tomato paste
39. 2 cups canned whole tomatoes with juice
40. 2 cups water or vegetable stock
41. 1/4 cup tamari
42. 1 cup minced cilantro leaves
43. Drain and rinse the beans.
44. Place the beans in a medium saucepan with the bay leaves and add enough water to cover the beans by 1-inch.
45. Cover and bring to a boil, then reduce the heat and simmer for 35 minutes.
46. Add 1 teaspoon of salt in the last 5 minutes of cooking.
47. Beans will still be tough.
48. They will complete their cooking in the stew.
49. Reserve both the beans and the cooking juices while completing the preparation of the stew.
50. Over medium to high heat in a large pot heat the oil, onions and carrots, cook until softened, about 5 minutes.
51. Add the celery, squash, bell peppers, jalapeno, and garlic, cook 5 minutes more.
52. Add the okra, spices, remaining salt, and the tomato paste.
53. In a food processor, puree the whole tomatoes with their juice until you have a tomato soup-like consistency.
54. Stir the tomato mixture into the vegetables.
55. Add the beans, the bean cooking juice, and the water or vegetable stock.
56. Cover and simmer until beans are tender, about 20 minutes.
57. Add the tamari and cilantro.
58. Serve hot.
59. 1 bunch kale, trimmed, sliced diagonally into 1/4-inch strips (about 10 cups)
60. 1 bunch collard greens, trimmed, sliced diagonally into 1/4-inch strips, (about 10 cups)
61. 2 tablespoons olive oil
62. 1/2 cup minced garlic
63. 1 large onion, sliced thin (about 2 cups)
64. 1/2 tablespoon sea salt
65. 2 tablespoons tamari
66. Steam the greens about 2 to 3 minutes in a steamer basket.
67. Set aside.
68. Heat the oil and garlic in a large skillet over medium heat.
69. Add the onions and cook until softened, about 5 minutes.
70. Add the cooked greens and salt, tossing with the onions and garlic, cook until greens are softened, about 3 minutes.
71. Sprinkle with the tamari and serve hot.

scallions, umeboshi paste, parsley, sesame butter, lemon juice, fresh ginger

Taken from www.foodnetwork.com/recipes/south-by-southwest-recipe.html (may not work)