Archive for the ‘Vegan’ Category

Spring Feasts

April 19th, 2019 No Comments

    Just living is not enough… one must have sunshine, freedom, and a little flower.”  . ~Hans Christian Andersen     First, a few delectable moments of spring from last weekend. While we sisters visited inside our little rented getaway house, outside these beauties in the front yard opened up during the night. What a gift! I love how they arrive while everything else is still gray and brown around them, an appreciated contrast. Contrast is an interesting thing,

read more...

Asparagus with Curried Honey Mustard Vinaigrette

April 4th, 2019 2 Comments

  A Springtime Soirée. My friend Patsy and I have a little tradition of setting a date then seeing what we have in our fridge, freezer, or pantries to create an evening of delicious Small Bites. It might be a cup of pintos, salmon, broccoli, olives, soup, cheese…even when it feels like I have nothing special to bring somehow between us the combination of treats works perfectly together. It’s amazing what abundance can happen when sharing. Without fail they have

read more...

Coconut Red Lentil Soup

March 13th, 2019 3 Comments

  Cheery and light, this is a great soup for any season.     But first, a few more pictures of SNOW. Keweenaw Peninsuala style, that is, as in 274 inches this year (yep, that’s right…nearly 23 FEET of snow!). So far.        These are not drifts from the wind or snowplows…it’s just snow. Somewhere back there through the tunnel is a door to the house. Needless to say the Great Bear Chase ski marathon was not cancelled due

read more...

African Peanut Soup

January 9th, 2019 6 Comments

  We made a version of this soup in the Deli but I seem to have misplaced the recipe so I’ve been trying to recreate it lately. I started with the basic ingredients of a classic peanut soup—peanut butter or ground nuts with sweet potato and tomato—then went from there. The recipe is based on soups common in western Africa, but interestingly those three ingredients originated in the Americas.   Peanuts probably originated in Brazil or Peru where there are

read more...

Chile Glazed Yams and Rick Bayless

December 20th, 2018 3 Comments

  It’s easy to spend hours reading books by Rick Bayless. Restauranteur author, educator, and host of PBS’s Mexico: One Plate at a Time….needless to say he’s a busy guy. Rick has lived and still spends time in Mexico, and does a respectful job at bringing traditional Mexican fare to the spotlight with a modern interpretation, not to mention the recipes with side notes are both incredible and accessible. His restaurants include the extensive Frontera family of sites, Topolobampo, Red O,

read more...

Miso Garlic Mushrooms

December 11th, 2018 No Comments

  My sister sent this link to me and it sounded delicious so I gave it a try at Thanksgiving. And whaddayaknow…it WAS DELICIOUS! These are great as a side dish, or skewered with adorable bamboo skewers on a holiday hors d’ oeuvres table. I go in phases of perusing others’ food ideas, whether it be blogs, books, or restaurants. Sometimes all we need is the one ingredient used in a new way to give inspiration or delight. This recipe

read more...

Skordalia

November 28th, 2018 No Comments

  This sounded so Scandinavian to me, but that’s because I live in a Norski kind of town. Skordalia is a Greek garlic-potato-nut mash that is so tasty and easy I have no idea why it isn’t made everywhere. It would be a great little addition to a Holiday party, or part of a hearty supper in the early darkness of these winter months. Naturally there are oodles of variations on this—some use dried bread instead of potato, some have

read more...

Roasted Pears with Chile Turmeric Oil

October 24th, 2018 No Comments

  While perusing the NOPI cook book I noticed Burrata with Blood Oranges and Lavender Oil looked divine. I suppose that sparked the motivation to make this savory oil drizzled on a fruit—-sometimes we have to take inspiration wherever we can and utilize that which is around us. These pears are from the Farmers Market, they are the Gourmet variety which are hardy in cold regions and the window of opportunity for fresh fruit is only two or three weeks. You

read more...

Nopi’s Ginger Tomatoes

October 10th, 2018 No Comments

  This book made me so happy. I’m involved in other activities so that I fall behind on the goings-on of the larger Food World, but perhaps that keeps me from becoming jaded and makes the discoveries that I do encounter even more magical and appreciated. So I am still elated when I come across works of art. Yotam Ottolenghi is a name you may recognize from his London restaurants and numerous cookbooks.  Jerusalem has been on my want-list— he

read more...

Indian Pickled Vegetable Salad

October 3rd, 2018 No Comments

  There are innumerable pickling directions you can go, most regions of the world had either a fermentation process or made fermented liquids (like vinegar) to quick pickle and lightly preserve. I’ve been reading about Korean versions of pickled veggies and getting excited to try them, but for the Seed Savers Conference Dinner I wanted an Indian direction to the seasonings since it would be servedwith Smoked Lamb, Chickpea Masala, and Pilau.   The most surprising addition idea to me

read more...

Pilau with Cardamom and Ginger

August 21st, 2018 No Comments

    The many faces of Pilaf. A pilaf is usually made with rice that is cooked in a savory broth then a variety of vegetables, spices, dried fruits and sometimes meat added to the savory grain.  The ingredients range depending on regions and availability, and the name of the dish adapts as well: Pilav, pallao, pilau, pulao, pulaav, palaw, palavu, plov, palov, polov, polo, polu, kurysh, fulao, fulab, and fulav. The grain is cooked in broth, herb seasoned water, or fruit juices to

read more...

Purslane

August 15th, 2018 No Comments

  Yep, that’s right, purslane. If you’re not a farmer, grounds keeper, or gardener this word will probably not elicit an emotional reaction, it will merely be another possibility of omega-3-fatty-acid-packed greens for your table. If, however, you are of the variety of people who clashes with plants that they have not intended to be a part of their lives, your jaw may drop in surprise to know that one of your rivals that you have agonized over is not only very edible,

read more...

Korean Cucumber Salad, or Oi much’im

August 8th, 2018 2 Comments

  This salad is a great side dish with a little kick for a hot summer’s day, and another step for me to learn more about the marinated quick pickles of Korea. They also say this salad is a good substitute for kimchi if you’re needing a fix and cannot make it or find any nearby.     Red Pepper Powder, or Gochugaru, is prevalent in Korean cooking and is a main ingredient of this salad. In Korea it’s not uncommon that people raise their own peppers

read more...

Chimichurri

July 31st, 2018 2 Comments

    This is one of those recipes that I have no idea who to credit other than the many Peoples of Argentina. It’s a national condiment, used as a marinade or eaten with grilled beef or other meats for which Argentina is also well known. They say the name is from the word tximitxurri of the Basque language meaning ‘a mix of several things’. A fascinating little side note: the Basque language (of northern Spain and southern France) appears to not be

read more...

Watermelon Gazpacho

July 17th, 2018 2 Comments

    Yep. It’s summer.  Sultry, steamy, sunny, sizzling, sweaty and sometimes stifling…if it were any more humid last week the air would have simply transformed to water and we would have been left to fend for our gill-less selves in the new ocean. In these days of Deep Summer I walk by the bundles of skis by the front door, tidily packed in their bags for the warm-season storage, and that time of peace and exercise seems an elusive world far out of

read more...

Sesame Salt

July 10th, 2018 No Comments

  After visiting friends in the Bay Area last fall and being introduced to and discovering that I love Korean home-cooking, folk music, and bar food, I came home vowing to learn more. A gifted Korean cookbook happened next, and now I’m finally getting around to trying my hand at a few dishes.   Ingredients are not all equal. While visiting these friends in Berkeley I was treated to fresh sesame seeds, sesame oil, and red chili paste that were grown on

read more...

Dairy Free Chocolate Mousse

June 19th, 2018 4 Comments

  I’ve been perusing recipes lately, books on the shelf and the random pieces of paper with notes scribbled on them that are stuffed in the books or in my folders labeled “Recipes”. I’ve had this piece of paper for a while, I have no idea who gave it to me or where it’s from but it looked intriguing. Nearly everything with chocolate could be called intriguing, yes? I searched online to find a source for this delectability—it’s very possibly from

read more...

Crispy Chickpea Fritters

June 5th, 2018 3 Comments

  What would we do without Deborah Madison? I don’t actually have that many cookbooks…well okay it’s a couple of shelves, but considering I’m in the food business I don’t have that many. But I do have Deborah’s cookbooks, and I do use them.   In My Kitchen is her latest with new and old recipes and giving more narrative about how her recipes have changed over the years.  Vegetarian Cooking for Everyone sits firmly in the Top Two List of

read more...

Simple Spring Salad

May 15th, 2018 2 Comments

  Yesterday a friend said to me, “It seems okay that spring is a crazy busy time, there is so much beauty and life coming up all around that it makes it bearable”.  I would have to agree. Bustling is the word that comes to mind, all the project planning during winter is ramping up into the physical manifestations of those preparations and you just have to ride the wave and try not to fall off.   That’s when pink blossoms,

read more...

Pickled Radishes

April 17th, 2018 No Comments

  Looking out my window at the mid-April snow drifts it seems hard to believe that within a few weeks we might be seeing local radishes here in the upper midwest. Thank goodness for hoop houses and determined farmers! We seem to be in a perpetual time loop stuck in late February, but for me without the fun parts of being in a location with ski trails.   Radishes and vinegar together—this is not for the faint of heart! Actually I

read more...
Page 1 of 812345»...Last »