RAW 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.
The Moose was always on my list. Everyone here of course knows the famous Moosewood restaurant, the cookbooks will find you early if you are veg. friendly. Mollie Katzen’s first books from her days in the cooperative, had made the place famous, beyond Ithaca.
For me directly from Europe, the early vegetarian cooking style felt a bit strange, as much as the rest of the local food in NY. Today, vegetarian and vegan cooking has moved on, from local and natural, to beauty oriented or raw–fancy, indulgent and gourmet showy. Not always with health in mind, just think ‘vegan cupcakes’. Continue reading
Mango trees still fruit when they are 300 years old. Then, a mango tree must be still a good family investment, provided you live in the right climate. The South Asian native fertility symbol is used for wedding decoration, art and traditional symbolic; Mango motifs and paisleys graced traditional Indian and Iranian embroidery styles. The first mangoes brought overseas were pickled, to allow transportation of the easy spoiling fruit. Continue reading
If you don’t have an ingredient, be creative… Sometimes replacing creatively brings us a nice new recipe. Here is the ‘Cowboy’ salad with a twist in ingredients. A smoother much more refined version in green. With the season the possibility of weekend salad combinations is endless. See recipe
Posted in Beans and Lentils, Recipe, Veggies and Salads
Tagged avocado, beans, celery, chickpeas, corn, fresh herbs, mint, scallion, veg'n, vinaigrette
Fresh Salsa is short lived. The popular thick Latin American red sauce (salsa roja), sells meanwhile better in the US than ketchup and comes in many different colors and recipes. Unlike Salsa Cruda, which is a cooked version of the hot tomato dip, the fresh Salsa is made from raw ingredients. Use the molcajete (mortar & pestle) or an ordinary blender. Important is, that the garlic and lime juice have to be fresh, they prevent the growth of bacteria and therefore should never be replaced by dried powder mixes. On a hot day, with too many tomatoes at hand, Salsa even makes a light dinner with a side salad. Cut a tortilla sheet into chips and toast them on a frying pan and you will have fresh warm chips. Easy and nice effect. Recipe
Posted in Fun Food, Recipe, Spreads, Dips and Sauces
Tagged cilantro, fresh herbs, garlic, heirloom tomato, limes, mint, onion, peppers, tortilla
Our first heat wave is here… How about a refreshing, vegan Mango Lassi, that doubles as protein drink. Original Indian Restaurant Lassi’s are wonderful, fruity, sweet and refreshing treats that also leave you full before you even finish your food…
To get the sweet and sour taste, I was looking to replace the thick yogurt or kefir with a guilt free vegan version. There is even probiotic vegan yogurt and vegan sour cream. Add lots of crunched ice and survive the heat! Try this at home…
We love summer. Our CSA has started delivery, music festivals and garden tours invite for picnics on weekends… and we still eat winter kale, time to make some lighter fare. There were the wheat berry salads I used to eat when working in the city. Without shopping for perfect ingredients, and using up some CSA greens, I came up with this nice summer picnic version with flavors of mint from our own supplies. See recipe here
Our refrigerator is crowded… and more delivery of leafy CSA greens are coming this week. Something to build into our food plan.
Jorge’s mother makes huge pans of chard in scrambled eggs. And then there are green spinach pancakes, also with eggs. What if you blend lots of greens with just little flour and some tofu? …You’ll get little green cowpies. The patties are baked and then served with my veg version of Tzatziki, the greek cucumber yoghurt. In summer the patties can also be eaten cold at picnics and last for a couple of days in the refrigerator. See here for recipe
Posted in Burgers and Patties, Recipe, Spreads, Dips and Sauces, Veggies and Salads
Tagged cucumbers, fresh herbs, garlic, mint, soy yogurt, spinach, tofu, veg'n
Traveling is a great way to break old habits. Especially with food. Back from family in Argentina, I will try new ideas in the next weeks, pastries as trying to eat vegetarian there, is… a real challenge… The simple soup I made today is Maroccan Style – another place in the world I’d like to see. Continue reading