The Rip Van Wrinkler, XXIV, Issue 4, November 2020

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"Raspberries. . ." is the NEW Contest!
Enter stories &/or PHOTOS by January 1st.


Tippy Allen.

Liner Marsicano. Can you find him?

Brooklyn Valentine.


Vegetarian Peanut Soup

This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal.

4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
¾ cup unsalted peanut butter (organic chunky or smooth)
½ cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
¼ cup roughly chopped peanuts, for garnish
Cooked brown rice, for serving (optional)

Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

Zucchini flowers stuffed with potatoes

A wait until next year idea from - Luisa Ghetti

Monday 24 August 2020

Zucchini flowers stuffed with potatoes
This recipe comes from the August 2020 issue of the monthly Sale & Pepe. When I tried it I had few flowers so I took half a dose. I transcribed the recipe with full amount.


24 zucchini flowers

600g of white-fleshed potatoes

60g grated Parmesan cheese

30g butter

1 egg


1 clove of garlic

Salt, pepper, nutmeg


100g coarsely grated fontina cheese


Boil the potatoes in their skin in the microwave. By piercing them first with a fork and spacing them well on the plate. Proceed with cooking for max 5 minutes, repeated until piercing the inside is soft.

Bring the oven to 180 degrees. Peel the potatoes and mash them. In a bowl, mix with thyme, nutmeg, salt, pepper, egg and Parmesan.

Stuff the flowers with a pastry bag or open them and insert an elongated meatball and close.

Put all the flowers in a pan, close but not overlapping. Sprinkle with plenty of fontina, a little salt and a drizzle of oil.

Bake at 180 degrees for 15 minutes.


Quick and tasty recipe, tasty but delicate alternative to using zucchini flowers.

Maple Walnut Baked Apples

The hills around Ithaca are dotted with apple orchards, providing us with bushels of crisp, carefully cultivated apples. Every week of autumn brings a beautiful, newly ripe variety to enjoy. We celebrate the bounty with this simple, old time recipe, an enduring favorite.

4 large cooking apples, such as Mutsu, Greening, or Rome Beauty
½ cup chopped toasted walnuts
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup pure maple syrup
½ cup unsweetened apple juice

Preheat the oven to 375°
Wash and core the apples, leaving the bottoms intact.
Partially peel each apple in horizontal rings or vertical stripes.
In a bowl, combine the walnuts, brown sugar, cinnamon, nutmeg, and 2 tablespoons of the maple syrup.
Stuff the hollowed-out center of each apple with the nut mixture.
Place the apples upright and close together in the pan.
Combine the apple juice with the remaining 2 tablespoons of maple syrup and pour around the apples.
Cover the baking pan with aluminum foil and bake for about 4 5 minutes, until the apples are tender.
Serve hot or cold with vanilla frozen yogurt, whipped cream,

EQUIPMENT: nonreactive 9-inch baking pan or pie pan

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