Archive for the ‘Vegan’ Category

Green Coriander Seed Paste

August 13th, 2013 No Comments

  If you’re growing cilantro in your garden it probably looks like this right now: a mass of beautiful little flowers and bulbous green seeds.  Usually I don’t have time to deal with them and just wait until they dry in the garden then harvest the coriander seeds for use in the winter, but sometimes I catch them at this perfect stage when they have flavors of both fresh cilantro AND coriander seed. I know that there is an ant-cilantro

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Fig Balsamic Vinaigrette

August 6th, 2013 1 Comment

  Figs and Balsamic Vinegar…a match made in heaven! Rich, Deep Flavors with Sweet and Tangy, together they tango.   Balsamic Vinegar Balsamic originates from the word ‘balm’ and years ago this rich caramel liquid was used for medicinal purposes such as curing colds and aiding heart conditions, not for cooking as we use it today.   Traditionally it was aged for decades, sometimes up to 100 years, in a series of wooden barrels (mulberry, ash, cherry, chestnut, and oak)

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Marinated Potato Salad

July 23rd, 2013 2 Comments

  Potato salad you can take to a picnic and not worry about the mayo.   I recently made this for an outdoor meal with 340 people.  It held up well and tasted even better after it rested for a few hours.  Because of the rainy spring and late plantings there weren’t many local potatoes ready yet so I added zucchini to bulk it up to the 14 gallons that I needed to make.  We’re just beginning the season where

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Preserved Lemons (and Kumquats)

July 16th, 2013 No Comments

    YELLOW! With the summer sun blazing every day, it seems like the season of yellow.   Preserved lemons, a.k.a. lemon pickles, are known as a North African condiment but they appear in dishes all over the region. The entire lemon is preserved in a bed of salt and lemon juice to keep it usable for many months and the result is a distinct lemon flavor that adds a surprising sparkle… yet is also kind of mellow.  I’ve often

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Dairy Free Lasagna with Cannelini

July 5th, 2013 1 Comment

. The idea is not to just find ways to substitute dairy, but to have a dish be whole and delicious on its own.  To make good food.   The role of ricotta in lasagna is to give some creaminess, some protein, and a mild flavor that will take on the surrounding strong flavors of the sauce.  Here we replace the ricotta with a puree of cannelini beans, leeks and nutritional yeast.  The goal is a fluffy, creamy, salty blend

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Cajun Tofu

June 18th, 2013 1 Comment

  I used to cook with tofu like I might cook a fish.  Tofu is somewhat bland and fleshy but with a delicate texture…so I started using it as a blank slate for other flavors.  This concoction became a Deli sandwich, served with a Lemon Caper Aioli, tomatoes and lettuce.   . Let the tofu sit for a few minutes to let the liquids soak in, then sprinkle with the spices.   .. . I like my tofu crispy or chewy,

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Rhubarb Chutney

June 4th, 2013 2 Comments

  Mmm..more things to make with the rhubarb that is popping up all over. You can make almost anything into a chutney.  Chutneys are either raw or cooked, but since this one includes rhubarb it will definitely be cooked! . . . . . Last week’s post had lots of words, this week has very few! .  .   I made a version of this for a small wedding years ago, serving it alongside slices roasted pork loin.   Rhubarb

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Hmong Market Soup

April 23rd, 2013 3 Comments

  I know I keep saying this…but this soup really truly was one of the favorites at the Deli.  The silky broth texture was such a treat.   My friend Kristen shared many a great recipe with the Deli and Hmong Market Soup was no exception.  It was adapted from a recipe she brought us from Savoring the Seasons Of the Northern Heartland. . .  Fresh ginger is available these days in most grocery stores, but unless you have creative

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Asparagus with Ginger and Cumin

April 16th, 2013 3 Comments

  I remember years ago on spring mornings my mother and some configuration of us daughters would take walks along the gravel road, making our way to the hallowed spots where asparagus grew wild along the field fencelines.  In late summer the asparagus would of course mature into the tell-tale towering green wisps making these spots NOT so secret, and if passers-by paid attention they might come back the next spring and have their own harvest party.  But in my

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Parsley—The Helper

April 2nd, 2013 7 Comments

. Let’s start with a few images from a weekend in a cabin with my sisters…as you can see it was full of hardship and suffering!  My favorite is the top photo taken by my sister. .   Girls with blow torches! .   This is a post about the Little Guys—ingredients that tirelessly support the whole, the oft Unsung Heroes of our culinary quests, the Ameliorators. I try to have near me at all times what I call The

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