Monthly Archives: March 2014

Taboulistic

TabouDSC_6320RAW cuisine is so immensely creative. Replacing cooked grains or pasta for similar tasting ingredients solves the common sogginess of traditional Tabbouleh (Tabouli) Salad. No matter what I used to do, my grain tabbouleh was sweating. This new recipe has an unusual twist, can be made as RAW recipe and tastes great. Instead of cracked wheat or couscous pasta, it uses chopped cauliflower… See recipe. 

Sugar making means Spring!

SugarDSC_6284
Spring is around the corner when sugar making starts. Maple syrup has gained importance as vegan sugar alternative. In early March, when snow is still on the ground, the sweet tree sap starts to flow, pushing the nourishing winter starch up before the tree chemistry changes, a perfect time for tapping and sugar making. Ups and downs around the freezing point determine the length of the sugaring season. NY State has a relatively short season to tap, Continue reading