Archive for the ‘Vegan’ Category

Sparkling Jasmine Iced Tea

June 20th, 2017 2 Comments

  In honor of the first day of summer here is a refreshing green tea with a light sparkle.  Give yourself the gift of an afternoon to sit in the shade, sip this delicate treat, listen to the birds, and enjoy the day.   (and no, those are not jasmine flowers in the photo…)     For centuries jasmine tea has been made by infusing tea leaves with jasmine flower petals letting the tea leaves absorb the sweet flower scent.  The tea leaves

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Carrot Quinoa Salad

June 14th, 2017 No Comments

  Cute tiny grains.  Bright orange carrots.  Summer days.  Good.   Quinoa is a relatively forgiving grain to cook.  I loosely measure 2 parts liquid to 1 part quinoa, but if you rinse it well and pour a random large amount of water into the pot you can drain off whatever liquid is left when it is cooked to your liking, or you can add more water during the cooking process if needed.  Beautifully un-fussy and un-intimidating—but ONE EXCEPTION is that you

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Rosemary Mixed Nuts

June 6th, 2017 No Comments

  Nuts! Always a handy item for snacks or an appetizer table.  The many crevices of walnuts and pecans hold the herbs and sugar nicely so very little of the good stuff falls away.  I tried these without the cayenne and they seemed a bit weak—the red pepper gives not only a background of warmth, but it’s amazing how it both builds the base flavor and brings a little brightness.  You can be creative with other herbs and spices as well.

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Jerk Guacamole

May 23rd, 2017 8 Comments

  A quick jaunt to Colorado on Amtrak helped me remember that trains are an awesome way to travel.  Everyone is relaxed, friendly, unparanoid, and relatively diverse.  The leg room in coach is luxurious and the small stations have free long term parking.  Perhaps it’s time you consider an Amtrak adventure?     A sun rising over Nebraska was enjoyed by a few of us in the observation lounge.  There wasn’t much talking in that pre-dawn reverie but the appreciation was palpable as we waited for the downstairs

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Pickled Cumin Carrots

May 16th, 2017 3 Comments

  I referred to this pickling recipe in the Carrot Flowers post a few years ago and the Quick-Pickled Vegetable Salad last year, but I thought these beauties deserve their own page.  These are one of my favorite stand-byes for antipasto trays—they’re surprisingly bright and zesty, and the cheery orange is great next to the often dull brown hues of olives, mushrooms and meat.   This recipe is also from one of my favorite cookbooks ever, Deborah Madison’s Vegetarian Cooking for Everyone.  I made

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5-Spice Tofu

May 9th, 2017 3 Comments

  I used to make a similar tofu at the deli, crusted with ground pumpkin seeds, cornmeal and 5-spice.  I simplified it in this version but it still has that hint of exotic with the Big Five to add to your sandwich or stir fry. In the past I would often treat tofu like fish, it has a similar wetness and needs to be handled delicately.  At the Loring Café with we used to make Chef Lenny Russo’s 5-spice grilled trout served

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Socca

April 19th, 2017 2 Comments

  Every culture has their flatbread—tortillas, crepes, roti, pita, gözleme, mana’eesh, msemmen, naan—the list of edible wraps from around the world goes on and on.  This garbanzo flatbread, a.k.a. farinata, socca, torta di ceci or cecina, is common in Italy, France and northern Africa where garbanzos abound.  They’re gluten free, full of protein, and provide a great vehicle to get your favorite toppings into your mouth.     It takes a while for the garbanzo flour to be absorbed into the water so begin early in the

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Shichimi

April 12th, 2017 2 Comments

Also known as ‘Seven Flavor Chile” because there are usually seven ingredients (shichi = seven), shichimi is a Japanese dried-spice mixture that can be cooked into dishes or added at the end for a complex punch of flavor.  Though regions and families have their own ingredient combinations and proportions, most shichimi contains chiles, citrus peel, sesame seeds, and nori.  Other ingredients may include Szechuan peppercorn, black or white poppyseeds, hemp seeds, paprika, salt, ginger and garlic.   I recently picked up a bag of pre-mixed shichimi and was reminded how

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Black Bean Paste

March 7th, 2017 No Comments

  Black Bean paste is a Chinese condiment used in many a dish (hoisin sauce, stir fries, Asian BBQ, noodles), and a secret ingredient of those from Team Umami.  It’s bold and tangy and can bump the flavor factor of your sauces manyfold. It can be really difficult to tell if Chinese condiments are gluten free, especially if there is the possibility of soy sauce (containing wheat) and it certainly doesn’t help if the ingredient list seems vague or incomplete.  I’ve been searching for GF

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Potato Celeriac Apple Mash

January 24th, 2017 2 Comments

  The Montreal River…not frozen.   There aren’t many places that can survive a week of temperatures hovering around 40 degrees (F) with multiple days of pouring rain and still have trails with skiable snow.  ABR in Ironwood, Michigan is such a place with their dedication to grooming and building a solid base.  The Upper Peninsula enjoys (most of them do enjoy it) an average of 167 inches (nearly 14 feet!) of snow per year, so fortunately they had some volume to

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