During the colder months, I always gravitate towards “long and slow cooked.” Whether it’s root vegetables, winter squash, beans or Tempeh. This recipe allows the Tempeh to be tender and flavorful and brings out the richness of flavor. Make sure to purchase high-quality Tempeh or make it yourself. 1 package tempeh (or homemade), cut into… more »
JAMAICAN PATTIES 2 tbs olive oil 1 medium carrot, chopped into small cubes 1 green onion, finely chopped 1 garlic clove, minced 1 cup dried lentils 2 tsp fresh thyme 1 tbsp mild curry powder 1 tsp allspice 2 tsp sea salt or more… more »
1 cup Millet 3 cups Water 2 pinches Sea Salt 1 tbs Soy Sauce 2 tbs Tahini 1/2 small Beet, cubed Few sprigs of Parsley or Basil Boil water, add a few pinches of sea salt along with Millet. Add beetroot. Lower flame, cover and simmer for about 20 minutes or until soft. Remove from… more »
Start by slicing a Cucumber in half, lengthwise. Then take your knife and cut into triangular pieces. Place in mixing bowl and add a few shakes of umeboshi vinegar and/or brown rice vinegar. Take 1 avocado, cut in half and scoop inside out with a spoon. Add to bowl. Add corn and pickles (we used… more »
Fava Beans (these Favas are freshly picked from our garden) one of the oldest crops know to Man, can be eaten fresh (with the pod if young enough), cooked or ground into flour. They are most flavorful and tender when picked young. In Ethiopia, Fava Beans are mostly prized for their flour, used in the… more »
Making mustard is easy! It does take 3-4 days before you can use it, but the preparation uses only 5 ingredients and is done quickly. If you taste before 3-4 days or if your mustard seeds or powder are stronger than most, taste may be bitter or too spicy. This recipe includes mustard powder for… more »
2 parsnips 1 carrot 1/2 onion 1 tsp fresh grated ginger (optional) 2 tsp olive oil 4-5 leaves fresh basil leaves pinch or two of salt soy sauce to taste Begin by washing and slicing parsnips, carrots and onions. Place in small pot and sauté in olive oil. Add sea salt and continue to sauté… more »
STARFLOWER, AKA BORAGE – This plant is popping up all over the Bay, including our yard. It’s appearance is quite striking with star-like vivid blue flowers and fuzzy stems. This is a powerful plant with many culinary and medicinal properties and a cucumber flavor! Used to treat skin disorders, cough, purify blood disorders and to… more »
1 package tempeh (8 oz), cut into strips or triangles 1 tbs olive or sesame oil 2 tsp umeboshi paste 2 medium carrots, cut into strips 3 tbs brown rice or maple syrup 2 tbs brown rice or apple cider vinegar 2 tbs soy sauce 2- tbs kuzu, dissolved in small amount of cool water… more »
Rhubarb is the edible stalk portion of the rhubarb plant. The leaves are considered poisonous, so make sure to remove them before cooking. Rhubarb is a primary ingredient in jams, sauces, preserves, and especially pies and is often paired with strawberries. It is the earliest edible garden item in spring gardens in the US. The… more »
WILD RICE – The Menominee people of Wisconsin have such a special relationship to this plant that they take it as their name: they are literally “the people of the wild rice.” Manoomin was served at every occasion, often placed in a field as an offering to departed spirits. Use 3 parts water to 1… more »
This is a rich and satisfying dish, prepared quite simply. It can be served as is, beside some beans or vegetables, or topped with a mushroom gravy. 1 cup Millet, rinsed 1 cup millet, rinsed 1/4 cup short grain brown rice 2 1/2 cups water 1 small beet, cubed parsley, minced 2 tsp peanut butter… more »