Spring Challenge Day 16-Hearty Kinpira Stew
Hearty Kimpira Stew by Alicia Silverstone’s The Kind Diet Sesame oil 1 cup burdock, sliced into thin matchstick pieces Pinch of fine sea salt 1 cup carrots, sliced into thin matchstick pieces 1 cup lotus root, sliced into thin rounds 1 cup thinly sliced kabocha squash (peel only if the squash is not organic) 1 […]
Spring Challenge Day 15- Lucy’s Italian Carrots
Lucy is 16 and fondly remembers the amazing vegetables from our 2005 trip to Italy. Italians keep it simple! This is one of the ways we had carrots in the north. 6 Lg carrots slice into rounds pinch of sea salt 1 Tbsp extra virgin olive oil 6 Pickled pepperoncini, sliced thin 1/2 Lemon, juiced […]
Spring Challenge Day 14- Veggie Stock
Making Your Own Vegetable Stock Get the biggest pot you own and fill 3/4 of the way with leftover fresh vegetables. For example: Onion peels Carrot peels and ends Parsnip peels and ends Squash peel Mushroom stems Parsley stems Celery leaves and ends Etc… I always throw in a few apple cores or pear cores, […]
Spring Challenge Day 13- Pickled Turnips
Pink Pickled Turnips By Bon Appetit The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks. 1 small red beet, trimmed, peeled, quartered 1 red chile (such as Fresno), halved lengthwise (optional) 1 pound small turnips, trimmed, peeled, quartered ½ cup red wine vinegar […]
Snow Is Melting Soups
This weeks soups -Carrot And Blood Orange – Split Green Pea $5/16oz Both soups are organic, vegan and gluten free! Handmade breadsticks $1/each Available for pick up between 4-7 Monday April 13 or free delivery on $40 or more.
Spring Challenge Day 12- Carrot And Blood Orange Soup
Carrot And Blood Orange Soup 1 Pound carrots 1 Medium onion 3 Cloves of garlic 1(2-inch) Piece fresh ginger. minced 2 Tablespoons olive oil 1-2 large blood oranges 5 Cups vegetable stock 1 bay leaf Sea salt and pepper, to taste Thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. […]
Spring Cooking Challenge Day 11- Roasted Root Vegetables
Roasted Root Vegetables 6-8 Cups of mixed root vegetables eg: parsnips carrots turnips burdock onions radishes 11/2 Tbsp of extra virgin olive oil 1 Tbsp shoyu 1 Tbsp maple syrup 1/2 Tbsp balsamic vinegar 1/2 Orange , juiced 1 Tsp fresh ginger juice Sprig of fresh rosemary or thyme Can throw in other vegetables […]
Spring Challenge Day 10- Ginger Tea
Ginger Tea 4-6 Slices or raw ginger 2-3 Cups of spring or filtered water small pot cast iron frying pan Rice syrup (optional) Lemon (optional) Heat the frying pan to medium and saute the ginger slices for 3-5 to bring out the natural oils. Add the ginger and water to the pot. Bring to a […]
Spring Challenge Day 9- Chow Mein
Chow mein 1 Lb Seitan, diced 4 Carrots, sliced into matchsticks 4 Celery stalks, sliced in thin diagonals 5 Green onions, sliced into 1-inch pieces 1 Small lotus root, peeled and sliced into thin rounds 1 Cup vegetable broth or dashi 1/4 Cup soy sauce 2 Tsp grated ginger 3/4 Cup bean sprouts 1 […]
Spring Challenge Day 8- Felix’s Root Vegetable Tofu Quiche
Felix is 11, He loves lego and drawing. He doesn’t cook as much as the girls but when he does he is very serious about it. “Felix what will you make for spring challenge this year? “Mama can we make a quiche?” “Sure but the special ingredients are root vegetable” “O.k!” Felix’s Root Vegetable Tofu […]