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vegan summer Pad Thai

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Tweet This Pad Thai dish using locally-grown summer vegetables gets the selective omnivore’s seal of approval since it’s good enough for hubby to eat. The recipe hits all the right spots: both hearty and light, packed with flavor, protein and nutritious vegetables. The cabbage–early summer veggie–can be substituted for green and yellow squash, which grow prolifically […]

gluten-free carrot kugel

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Tweet Sweet Bean whipped up this recipe using my ominous stash of chunky CSA carrots–a vegan, gluten and sugar-free riff off of the traditional version in the fabulous cookbook featuring vegetarian Jewish dishes from throughout the world called Olive Trees and Honey.   In my version, I substitute white flour for oat and millet flour, use […]

not bubby’s borscht

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Tweet Cracking into Sweet Bean’s CSA stash of organic root winter vegetables meant reinventing the warm Ukrainian soup synonymous with eastern European Jewish culture. I created a slightly refined, if not more nutritious, version that included lentils and carrots in addition to the requisite beets. I grated the veggies using the Cuisinart instead of cutting them into chunks, which […]

more CSA goodies

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Tweet My last installment of CSA winter veggies from our local organic farm have arrived in all of their glory: rustic celery root, lime and lavender colored turnips, quirky carrots with odd-shaped bulges, then perfectly shaped red and sweet potatoes, crispy green cabbage, golden onions and pearly, oval garlic. I’m thinking: carrot cardamom soup and veggie pot […]