Archive for the ‘Vegan’ Category

Herbed Fruit

September 15th, 2015 No Comments
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  Is ‘herb’ a verb? It is now.     I was recently asked to provide some desserts for a party in late September, a request I usually decline because I’m not baking-inclined, but they wanted the entire event to be gluten free so my empathetic streak took over.  A chocolate chile cake was of course on my menu but then I stumbled upon gluten free angelfood cake recipes online, and on chow.com found the idea of combining strawberries mixed with fresh herbs as a topping.  What

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Black Bean Salad

September 8th, 2015 No Comments
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  First a little blast of color from local edible flowers.     These are a pile of late summer flowers grown by my friends at Canoe Creek Produce that I used as garnish on salads and an appetizer for a wedding a couple of weeks ago.  I see runner bean flowers, calendula petals, bachelor buttons, snapdragons, and I’m not sure what else.  They were so stunning I had to share them with you.       And even more stunning color brought to

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Ancho BBQ Sauce… or is it Chutney?

September 1st, 2015 No Comments
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  It’s kind of a chutney, kind of a móle, kind of a ketchup…don’t let the label inhibit you.  It’s tasty and it goes well with warm things, that’s the most important thing to remember.   Anchos are dried Poblano peppers.  They generally have only the mildest of heat, but exhibit a rich depth that is almost sweet and even fruit-like.  Scott and I sometimes use them puréed in chocolate cakes as a secret ingredient to give a bit of warmth but without overpowering the experience.

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Tomato Dill Salad

August 18th, 2015 2 Comments
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    Purple lisianthus from the Canoe Creek Produce at the Farmer’s Market.  I hear they’re difficult to grow because they are slow to germinate, but it is so worth the wait.  I’ve found myself sitting and just staring at them over the last week and a half that they’ve lived on the table.           In these August days we’re so free with how we use fresh produce here in the midwest, vegetables are mounded into salads because they

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Celery Snack

July 7th, 2015 2 Comments
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  A ridiculously simple snack it is, yet it’s been a (sometimes daily) staple for us when we need a no-grain high-protein crunch.  If you’ve ever done a cleanse-diet or a few weeks of eliminating sugars and grains and reducing carbs, you know the near-desparation that can set in as you search for something you can eat.  This provides a satisfaction that is hard to describe if you’ve never experienced that frantic hunt for foods that are not sugars or grains—it’s fast to make, fulfilling with

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Ginger Beet Lemonade

June 10th, 2015 7 Comments
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  Once again I find myself wrapped tightly in the schedule of catering events and I’m not able to do justice in writing the experiences of the last ten days on our adventure into the south.  This sunset tells the story much better than I ever could, it was the gift given as our group gathered to celebrate our friend, teacher, family, mentor, writer and artist Mary Kay Parker Deen. .       . These angels are trees in Bay St. Louis, resurrected

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Avocado Strawberry Salad

June 4th, 2015 No Comments
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    NOLA a.k.a. the Rebirth City. I’m traveling with friends this week to New Orleans and Bay St. Louis, visiting friends and eating delectable dinners everywhere we go.  Not much time for words so I’ll let the photos speak for themselves.         A sweet morning on the porch while we visited my friend Beatriz who owns the Fairchild House B&B on Prytania in the Lower Garden District.     It was recommended we take the ferry across to Algiers and

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Asparagus Kale Salad

May 26th, 2015 3 Comments
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  It’s Spring and there is no getting away from recipes about spinach, kale, eggs, nettles, peas and asparagus…so just get used to it.  Embrace the green.  Green is good.  There’s a lot of green activity going on right now by that greenifying chlorophyll, absorbing the blue and red then reflecting the green to our eyes.  But its most amazing superpower—maybe the most amazing superpower ever—-it converts sunlight into food, trapping the solar energy which excites an electron in the chlorophyll that transforms carbon dioxide and water into glucose and oxygen.

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Nettle Mint Iced Tea

May 12th, 2015 5 Comments
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  When life gives you nettles, make nettle tea. I have this greenery growing in my front yard so have been experimenting with ways to eat it…and being careful of its little injection needles full of histamines that give it the ‘stinging’ name.  They say if you firmly grip the stems it will crush the needles and not allow them to penetrate the skin.  My friend told me that if I said to myself ‘you will not sting’ then they would not sting.

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Roasted Chicory

April 21st, 2015 8 Comments
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  Coffee lover that I am, I have to secretly admit I’ve been enjoying this dark liquid lately.  That’s right, roasted chicory is carving a new spot in my heart.  It has similar components to a coffee description–acidity, body, aroma, bitterness, sweetness, aftertaste–and a deep rich satisfaction that is almost meaty.   I know there are at least a few individuals who don’t love coffee: my honey pie, his brother, my cousin Barb, and maybe three or four more people who don’t care

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