Archive for the ‘Vegan’ Category

Creamy Jalapeño Sauce

September 13th, 2016 No Comments

  Green and creamy-frothy on the tables of our favorite little Mexican restaurants, we have spent many a delicious moment speculating about the ingredients of this green condiment.  Emulsified oil, figured that out.  Some kind of chile, yep.  And beyond that we weren’t sure if there was lime, vinegar, mayonnaise or avocado…but just kept on eating regardless of the speculations. This is different than a tomatillo salsa verde which is also incredibly yummy but not as creamy.  Sometimes this sauce

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Cauliflower Tabouli

September 6th, 2016 No Comments

  We recently spent a number of days at the Solarium Hostel in Ft. Collins, Colorado.  A tropical indoor commons, large shared kitchen, yoga in the basement, a stream and bike path in their back yard…this was a great place to hang out and meet people from around the world while making your breakfast before touring the breweries, eating at the pay-what-you-can FoCo Cafe, or heading to the mountains.  They even have adorable bikes you can rent for touring this

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Orange Ginger Slaw

August 24th, 2016 2 Comments

  A colorful and tasty salad for your dinner, yes, but first I need to show you a large grey cat.               I’m thinking of making a t-shirt or a poster of these paws, they’re perfect.   Scott and I were devoted dog lovers and this big dork of a cat showed us there could be another way, transformed our hearts.  Scott’s collies rescued a starving wisp of a kitten fourteen years ago and

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Tulsi (Holy Basil)

August 16th, 2016 No Comments

  Tulsi, India’s Queen of Herbs, revered for centuries as a sacred plant and used both medicinally and in worship, is thriving right here in my garden.  Native to India it is traditionally grown in pots in every Indian home and I am just beginning to understand the devotion.  Tulsi is not known as the ‘elixir of life’ for naught.   Western medicine is finally studying this amazing herb for its health-promoting properties.  It contains eugenol (also in cloves), a compound

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Quick-Pickled Vegetable Salad and Brining Vegetables

August 9th, 2016 No Comments

  These little veggies were served at the Seed Savers Conference dinner and have now been in my refrigerator for over two weeks….and they still look and taste fantastic!  Once again I set myself up for the situation where I didn’t know exactly what I would be making (I kept the menu rather vague listing a ‘Carrot Vegetable Salad with Toasted Cumin”) but I knew it would involve lots of local vegetables and a light vinegar dressing, so I started

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Kale Salad with Honeyed Shallots and Plums

July 26th, 2016 No Comments

  Another salad from Pascale Beale who I had the pleasure of meeting and experiencing her cooking class last fall.  This seemed like a good salad for the season as plums are beginning to roll in and at least some greens are holding their own.  Plums are one of my favorite fruits—their balance of toothsome tartness make them perfect for both sweet and savory moments.     From her beautiful book…   I used organic black plums in this version

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Lemon-zest Ade with Szechuan Pepper

July 5th, 2016 1 Comment

  In the Upper Midwest of this hemisphere we’ve had a lovely reprieve with mild temperatures this week, but the mercury will be rising soon and we know many of you south of us are scorching.  Time for a little refreshing break.  This is an easy lemonade utilizing the best part of the lemon—the oils in the peel.  Make a simple syrup and voilá, you have a concentrate for quick beverage assembly.     Adding Szechuan pepper to a drink….when

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Avocado Smoothie

June 14th, 2016 No Comments

    Avocados are nearly a perfect food.  They’re creamy, tasty, filled with nutrients and healthy fats, rich in omega-3’s, and they go with so many different kinds of dishes both sweet and savory.  Lately we’ve been eating them with a spoon out of the shell-like skin with no seasonings, or maybe a little lime and salt, and enjoying how filling and satisfying they are by themselves.   You can add avocados to almost any smoothie, the green fruit makes

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Plantain Cracker-Chips

May 31st, 2016 4 Comments

  Nothing like trying out new recipes on a few hundred people…   There was a request for plantains at a large graduation party a couple of weeks ago.  I’ve made simple chips before by slicing the starchy fruit and either frying or baking the cute seasoned circles as a side dish.  A friend recommended I try these which were a whole new territory and more like a cracker.  The recipe she sent to me is from the blog Paleo Mom,

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Sweet Bean Hummus

May 24th, 2016 2 Comments

  My little Sweet Bean. A few weeks ago a friend asked if I would concoct a hummus out of local ingredients for a celebration at the Farmer’s Market.  They wanted to serve hummus in lettuce leaves which is a traditional Iranian dish of spring, but because the group intended to bring focus to reduction in fossil fuels we looked for ingredients we could use from our region.  This took a little pondering.   Basic Hummus is made from garbanzo

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