Archive for the ‘Vegan’ Category

Orange Rice Salad

June 5th, 2014 No Comments

  It’s amazing how much trust is involved in cooking for groups of people.  Individuals allow a complete stranger to set comestibles before them that will soon become a part of their bodies, ingested and integrated into their cells.  How crazy is that?  I am humbled by the confidence that is given to me.  The palette is the flavors and colors of the harvest, then it is activated to become a living part of the willing recipient.  This art may not last long

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Revisiting Roasted Tofu with Spicy Peanut Sauce

May 22nd, 2014 No Comments

    Skewered roasted tofu with a peanut sauce is one of my all time favorites for catering, and it’s pretty awesome for eating at home too. When I began this site I wanted to start with some of my crowd-pleaser recipes, dishes that I knew and loved so you could get a feel for my style of cooking.  Two and a half years later seems like a good time to dig up and recirculate a few, just for fun.  This was

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Spinach Artichoke Pesto

April 23rd, 2014 1 Comment

  While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in.  Having only the three ingredients listed in the title to go on, I came home and ran with it making a slightly different rendition that is very green and not half bad. Is it hummus?  Is it pesto?  Is

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Pickled Asparagus

April 16th, 2014 3 Comments

  Despite the occasional April snowstorm our landscape is about to explode into electric GREEN.  It’s been patiently waiting and waiting and the time is nigh.  Later this week I’ll plant my onion sets for green onions —I keep harvesting the shoots throughout the spring and the bulbs keep producing more.  But I rely on others with more space for growing the asparagus, especially since I don’t know where the secret ditch patches are around these hills.   A few

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Coconut Ginger Lime Rice

April 10th, 2014 6 Comments

  This is a little recipe from Food Renegade with a few adaptations.  Light but a tad rich, it will be a great one for an evening meal on a hot summer’s day.  I used canned coconut milk but if you have access to fresh I’m sure it would be divine.   A person could also make this into a sweet lime rice by adding honey, nuts, a fruit puree or dried fruit. A person could eat that for dessert,

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White Bean Dip with Rosemary and Sage

February 17th, 2014 4 Comments

  Racing is a curious thing.  To the observer it makes no sense at all—people spend loads of money to travel to a location, sleep on floors (or wherever), rise early after not sleeping well, venture out into often uncomfortable conditions, stress and adrenaline courses through their veins, then they push themselves beyond their limits until weary, cramping, frostbit or nauseous….this has never has looked very fun to me.   But there is something about pushing, something about stretching beyond

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Atole and Pinole

February 10th, 2014 No Comments

  Sunrise at the Sand Point Cabin.      .   Warmth on a sled. .   Corn.  Soaked in the mineral lime.  Dried.  Ground.  Mixed with a sweetener and cinnamon. . Atole is generally made from toasted masa (corn hominy flour soaked in lime) or ground rice grains and mixed with hot water or milk, cinnamon and sugar. It is often served at celebrations like Day of the Dead and Christmas. Pinole comes from the Nahuatl word pinolli for cornmeal.

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Cumin Ginger Tea

January 21st, 2014 1 Comment

  Half pack—not looking so bad.   To make things more interesting, in the wee hours of the morning the day before we left I came down with a stomach/intestinal bug. This made for a very slow day of packing that was not planned to be a slow day…which spilled over into a late departure the next day.  Life and skiing are both about adjusting to stay in balance, so we did, and let go of plans.   The lucky

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Hoppin’ John

December 26th, 2013 No Comments

    Eat Good Luck for your New Year!   There was an idyllic snow on Christmas eve, and after walking home from a Norwegian Jule dinner on quiet streets in the falling flakes, we awoke to more snow and a perfect day for a beginning-of-season ski on that slippery powder.  As we skied through the woods we watched a gorgeous orange sunset through dark silhouettes of bare trees—but I forgot to take a camera!  So no photos from me,

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Smoked Sweet Potato Puree

December 17th, 2013 1 Comment

  Nearly everyone who eats this deep orange treat asks for the recipe, it is yet another dish that will convince even the anti-yam-ites to change sides and join my Orange-Love Camp.  The original recipe was from Scott’s family and has seen adaptations along the way, the most recent alteration being to smoke the yams to give it extra depth.  It is of course delicious without the smoking, but occasionally it’s fun to do something different.       I

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