Sopa de Crema de Coliflor (Cream of Cauliflower Soup) Arroz Con Setas (Rice & Mushrooms) *pictured Tempeh Estofado (Braised Tempeh & Onions) Acelgas y Zanahoria (Swiss Chard & Carrots with Lemon-Almond Butter) Cortido De Col Con Rabanos (Pickled Cabbage with Red Radish)
Just about everyone loves mushrooms and marinating them is another way to enjoy their unique taste and texture. Marinating mushrooms is similar to pickling, but marinating relies on vinegar (acid), whereas pickling relies on salt-brine. Use fresh Shiitake, Maitake, Oyster, Crimini, Trumpet, Enoki, etc…Use as many as you can to enhance flavor!
Just perfect for the season. We placed Lentils in a cooking pot and covered with water. Bring to a boil and then lower flame and simmer for 1 hour. Make sure to check lentils as they cook adding more water if necessary. Cook until soft. Set aside until firm (we let sit overnight). If too… more »
1 1/2 cups whole wheat flour 1/2 cup cocoa powder 1 cup dried cranberries 1/2 cup roasted walnuts ¼ teaspoon salt ½ cup olive oil ½ cup maple syrup 1 teaspoon baking soda 1 teaspoon baking powder Mix wet and dry ingredients separately and mix thoroughly. Pour wet into dry and stir with a wooden… more »
There’s a variety of mushrooms available today and each one has a unique flavor and healing ability. Mushrooms help build immunity, improve digestion, affect memory, clarity, cognition and give energy. The most popular mushrooms today include Matsutake, Shiitake, Reishi, Chaga, Lion’s Main, Turkey Tail and Cordyceps. Mushrooms can be used in a myraid of ways… 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 »
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 »
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 »
Pickles can be made using a variety of methods including this simple one, using just vegetables, water and sea salt. Pickles not only help digestion, but also help build strong immunity. Start by finding some high-quality sea salt and vegetables like radish, carrot, cabbage, cauliflower, etc… Boil 1 quart of clean water and add 2… more »
We like a Condiment Tray on our table. Common condiments include Sesame Salt (Gomasio), Sunflower-Dulse, Nori-Sesame or Pumpkin-Shiso (pictured). Place 1/4 cup roasted Pumpkin Seeds in a Suribachi along with a teaspoon of dried pickled ume powder Grind carefully until 1/2 crushed. Use on rice, vegetables, pasta, etc… Condiments help reduce fatigue and lower blood… more »