Archive for the ‘Vegan’ Category

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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Rice Porridge

February 14th, 2013 Comments Off on Rice Porridge

    One-Dish-Wonders The Art of cooking with limited cookware; or having cookware but not a great way to wash it; or just wanting to keep it simple so you don’t spend precious ski time washing dishes.  Sometimes it’s a great combination of tasty individual items that becomes a hearty meal and does NOT turn to a mucky mush.  Or sometimes it does become a mucky mush…but if you’re hungry and it tastes good, much can be forgiven.   Just

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The Love of Leeks….and dairy free Mashed Potatoes

January 16th, 2013 No Comments

  This is part one of a Love Story of Leeks.   I sometimes refer to my Helpers, my crew, the band of ingredients that are my secret weapons.  Friends I can turn to when something isn’t right—if a sauce is bland, or too bright, or if it has no base flavor—I consult my arsenal of Superheroes.  I have a page with the Helpers List but they need more explanation.  Just like the DC Comics making the movies of the individual

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Caribbean Red Pea Soup

January 10th, 2013 3 Comments

. The foggy night emerged into a sunny day and left behind a Winter Wonderland.  Fern-like crystals of hoar frost on every surface, I had a difficult time keeping my eyes on the road it was so breathtaking.  There is something incredible about the reflected whiteness of snow and frost that helps increase the light and raise our spirits during this season of chill.  We may live in a quieter part of the world, but we do occasionally have frozen

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Wild Rice Pilaf or Stuffing

November 20th, 2012 4 Comments

  . Again I bring you an idea that is not new but is always worth revisiting.  This is a great fall dish and could be an alternative side at the Thanksgiving table—sweet and savory, hearty and warming, I think you’ll enjoy it.   Wild rice, an aquatic-grass seed native to the Upper Midwest and Canada, sacred to our First Nations cousins, is only distantly related to Asian rice.  It’s high in protein, lysine, fiber, B vitamins and other minerals,

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Kimchi

November 13th, 2012 4 Comments

  Just thinking about my bubbling buddies in the next room makes the salivary glands in the back of my jaw squirt. . I realized this month, when trying unsuccessfully to figure out menus for events next summer, that I had become tired of food.  A crazy season of catering with every waking moment thinking about menus, figuring out amounts, ordering products, prepping food, storing food, serving food, cleaning up food, pricing food….that though I still loved all aspects of

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Pumpkin Coconut Cardamom Custard

November 7th, 2012 2 Comments

  . I am thinking about sweet festive treats, and I’m also looking over at my massive pile of winter squash.  Hmm…. . Custards are a funny thing, some diners love them and some do not.   They say that people cannot change, but I say that occasionally they can.  Do you need a few adjectives to help you open up to new possibilities? Silky smooth, velvety, sensuous, satiny, luscious….do I have your attention yet?  Excuse me while I wipe the

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Rosemary Sage Pesto

October 16th, 2012 5 Comments

  Here are a few bubbles to lighten your day. . Recently we visited friends in Minnesota who work with a large CSA and they graciously bestowed upon us piles and PILES of fresh rosemary—I felt like I had won the lottery!   I know people in North Carolina whose rosemary grows into giant shrubbery (small trees!) around their house…but it is rarely seen in that kind of abundance in these chilly wintered lands. My friend suggested making a rosemary sage pesto which made

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Roasted Potatoes and Zucchini with Cinnamon

October 9th, 2012 1 Comment

  The title says it all, you don’t really need a recipe…but here I am writing anyway. This is about simplicity: quiet food that doesn’t take much thought or many ingredients but has a hint of unusual.  When I’m at home I often find myself cooking with minimal meddling—especially this time of year when the veggies are so flavorful and I don’t want to miss out by covering it up.   Last year I catered a meal in July for

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Roasted Beet & Corn Salad w/ Cider Syrup Vinaigrette

September 10th, 2012 3 Comments

  . I give you more diversions with photos from the latest trip to Lincoln, NE. The Burkholder Project is an inspiring artist studio center and gallery started by Ann Burkholder—over 50 artists are involved with this building.  Wow!  More amazing art!  More amazing warehouses saved in the Haymarket District of Lincoln!   This is the mosaic sitting area in front of the Burkholder.   . One of our main goals was to visit the rock-inspired jewelry artist Pamela King and to

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Fennel Maple Salad

August 28th, 2012 No Comments

    Cards.  There is an inexplicable calm that comes over me when I see, hold and play with a deck of cards.  Any roadside stop that involves trinkets and whatnot…if there is a pile of decks on the shelf at the very least I have to stand for a moment and take a few breaths…I think yens would be the word.   In the 1997 movie ‘Conspiracy Theory’ (Julia Roberts and Mel Gibson) a secret government project ‘created’ assassins.

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Cucumber Blueberry Salad with Fresh Sage and Mint

August 8th, 2012 1 Comment

  Interesting combination  ¿que no?   This salad came from our fifth Edible Alien Theatre  (performance-art dinner fundraisers we call E.A.T.) production Shadow & Light. The evening’s show was entirely in shadow, the diners surrounded by seven scrims and we used overhead projectors to provide the light for our images, our selves, and shadow puppets. . . The inspiration for the show arrived from different places. Light, and Shadows.  The way light filtered through leaves outside my window, then filtered

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Lavender Iced Tea

July 24th, 2012 1 Comment

. Lavender, a Wonder Plant of the herbal world. The name lavender is from the Latin word ‘lavare’ which means to wash—it was a common Roman practice to use lavender in public baths.  Lavender has been used in healing remedies for ages, but if you need a more Western confirmation of the properties the following is from the University of Maryland’s Medical Center: . “this herb has been used as a remedy for a range of ailments from insomnia and

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Smoked Tofu with Tomatoes and Chipotles

July 17th, 2012 1 Comment

. . Smoked tofu?!? Remember one of my rules of thumb…”If there is a technique that works for one thing, it might work on other things.”  If you can smoke salmon then you can smoke tofu, yes? Yes. The idea of smoking tofu was first introduced to me by my friend Jase (the cook at the South Pole), which we made indoors in a covered pan under a heavy-duty exhaust hood.  Then I began to learn more about smoking, and

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Roasted Yam Chili Salad

July 3rd, 2012 No Comments

  The simmering sun of summer is in full sweltering swing.  Unless, of course, you are my friend Jase who is cooking the winter stint at the South Pole, then sunlight is only a faded memory and you would be trying like hell to figure out amusing ways to stay sane while living inside the spaceship of a station. Go Jase!!  You can do it!  The sun is headed back your way!   As a tribute to that fiery ball

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