Eat Veggies, save the planet


Kasha or Buckwheat Groats, vegan
May 16, 2017, 1:49 pm
Filed under: recipes

My grandmother cooked this, my mother cooked this, I cook it and now my daughter cooks it too. It is a family recipe made vegan by me.  Buckwheat groats are high in energy, low in starch, easily digestible and nutritious. They are tasty too, imho.

Ingredients

  • 1 cup kasha
  • 2 1/2 cups water
  • 1 TBSP  olive oil
  • I medium onion , chopped
  • 8 oz mushrooms, sliced
  • 3/4 tsp. salt
  • 1/4 tsp.  black pepper

Directions

  1. Either use toasted kasha or toast kasha dry in a cast iron pan until it releases a toasted smell.
  2. Heat your cast iron pan to medium, add oil, then onions and mushrooms.  Sauté until onions are golden brown. Mushrooms put in last so they only cook  slightly.
  3. Add kasha and stir
  4. Add salt and pepper and the 2 1/2 cups of boiling water. Stir.
  5. Cover and cook for 20 minutes at a simmer.
  6. Kasha should be dry and fluffy.
  7. Serve.


Challah, vegan
May 5, 2017, 9:02 pm
Filed under: Uncategorized

Making challah in the bread machine is a no brainer. All you need to remember is how much of each ingredient to use. Trying to show Max how to make it today from memory was a challenge, so I decided to write it down.

Ingredients

  • 2 cups of water
  • 6.5 cups of all purpose flour, organic
  • 1/3 cup canola oil
  • 1/3 cup organic sugar
  • 4 tsps. baking yeast
  • 2 tsps. salt
  • soy or almond milk for brushing
  • sesame or poppy seeds for top

Directions

  1. Add all ingredients to the bread machine in any order, but add the flour last.
  2. Put the bread machine on a 45 minute cycle just to mix. No baking.
  3. Let dough rise in bread machine until double.
  4. Take dough from machine and divide it into 2 parts.
  5. Divide each part into four parts.
  6. Make snakes out of each part.
  7. Braid 4 strands together to make 2 challahs. Put on a grease cookie sheet.
  8. Cover and let rise until double in size. Brush with soymilk or almond milk and sprinkle with poppy or sesame seeds
  9. Bake in a preheated 375 degree F oven on top shelf for 25 minutes.
  10. Cool on rack


Quilt for Noa
March 31, 2017, 10:00 pm
Filed under: quilting

Instead of cutting and then sewing, this is my first intuitive quilt, designed one block at a time. I felt much more creative than ever. It is 66″ x 66″, a lap quilt. Noa likes horses and dogs so I tried to put in these and other animals I thought she would like. When I put the blocks together I felt there was too much beige between the blocks so I added the triangular squares. And then I added the funky border, just creating as I went.



Sautéed Pea Shoots
January 8, 2017, 4:07 am
Filed under: recipes

4-p1090478 5-p1090480There was going to be a hard freeze and despite the fact that I am growing SNOW peas, I knew that they were goners. 24 hours under 32 degrees was just too much for them. So I harvested the peas shoots, flowers and leaves. I have seen sautéed pea shoots on the menu at Chinese restaurants but had never made them myself.  My first attempt was a success.

  1.  1/2 pound of peas shoots
  2. 2 tsps. of sesame oil
  3. 2 cloves of garlic
  • Chop the peas shoots very small or they will be stringy.
  • Heat the oil in a cast iron pan
  • Add the chopped garlic and sauté for a minute
  • Add peas shoots and stir for about a minute.
  • Very easy and delicious.
  • Add soy sauce if you wish.


Preserving Meyer lemons
November 30, 2016, 12:20 am
Filed under: recipes

1-p1090390 2-p1090389My tree is full of lemons and they are all ready to pick. My friend Cordelia taught me how to preserve them with salt. Her lemons are from the grocery store and not a tree however. No matter.

To make one pint. Wash and cut 3 lemons into 6 wedges each. Next put them in a bowl with one Tbsp of  salt on each lemon(one Tbsp. per 6 wedges). Let them sit for an hour and then put them into the wide-mouthed pint jar. Push them down with a wooden spoon. Mine were juicy enough so I didn’t need to add any extra lemon juice.( Cordelia did. Maybe because hers weren’t as fresh a mine?) The jar should be filled to the brim so the top doesn’t get moldy.. Then I put on a piece of wax paper and a lid.

I let them sit on the counter for 7 days and tasted. Any recipe you use salt and lemon in works for these beauties. Go on line and search. Now they are in the fridge for 2 more weeks until they will be in their prime. They will keep in the fridge for 3 months, IF they last that long.



World’s Easiest Peanut Sauce
November 27, 2016, 10:48 pm
Filed under: Uncategorized

This might not be the bestest Peanut Sauce ever, but it can’t get any easier.

ingredients

  • 1/2 smooth peanut butter, organic
  • 1/2 cup hot water
  • 2 TBSPs of tamari
  • 1 TBSP. agave
  • 1 1/2 Tbsps. cider vinegar
  • 2 large cloves of garlic, minced
  • 1/8 tsp. of cayenne
  •  1 tsp. toasted sesame oil

directions

  1. Whisk together the peanut butter and water.
  2. Put the rest ingredients in a bowl and mix with a fork.
  3. Optional: Add salt and minced Cilantro leaves.


Kale Salad
November 25, 2016, 3:31 am
Filed under: recipes

I have beaucoup de kale in my garden right now and kale salad is one of my favorites. I like to use the curly kale , but the Lacinato or dinosaur kale also works well.. The red Russian kale is a little tough for my taste.

 First I wash and spin dry about 10 ounces of kale.

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Next I tear the kale into small pieces leaving any hard stems out.

I add 2 TBSPs of olive oil and 2 TBSP of lemon juice to the kale and massage the leaves for 5 minutes.

Next I chop up 2 mandarin oranges and chop approximately 12 dried apricots and add them to the massaged kale. I mix it up well and refrigerate the kale salad.

I roast a handful of walnuts, chop them up and put them in a bowl. If I put them into the salad the dressing makes them soggy so I just put them on the table when I serve the salad.

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