Category Archives: Vegan Recipes

Self Soothing With Bread

As a single person, I tend to share and freeze much of what I make since I can cook faster than I can (or should) eat. Sourdough breads are especially welcome since they’re not only tangy, chewy, and toothsome, but they also remain fresh far longer than most yeast breads. If an aging loaf starts to get a tad tough, a few moments in the toaster restores its texture. Even truly stale sourdough makes fabulous French toast and bread pudding. Sourdough is also the simplest and most forgiving form of artisan baking. If those goldrush miners kept sourdough productive in primitive wilderness camps, you can easily do it in a modern kitchen. Continue reading

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A Cascade Of Cucumbers

Print PDFAdmiring An Underrated Vegetable Since I moved this spring, I haven’t had a place to grow vegetables, but fortunately I am blessed with friends who do. I was recently given a basket of mixed cucumbers in various sizes and … Continue reading

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Great Garden Sauces

Home grown tomatoes often ripen in a rush, leaving the cook with a pantry full of produce that won’t wait. While drying or canning are the usual methods, I’ve had good luck freezing roasted tomatoes for up to three months, especially when prepared without seasonings. What? But yes, herbs and garlic (especially garlic) can develop off-flavors in the freezer, so the sauce will taste a lot better if you saute your onions, garlic and herbs before adding frozen roasted tomatoes. Luckily, the entire process is extremely simple! Continue reading

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The Tomatoes of High Summer

We all have our favorite summery recipes, from tarts and pizzas to ice cream and cobblers. Many of my favorites come from Italy and France, where I’ve enjoyed some of the best food of my well-fed lifetime. Gazpacho is a perfect example; many recipes try too hard to dazzle and end up tasting of heat and spice rather than their main ingredients. This one is my attempt to recreate a meal at a small Provencal restaurant under the shade of a trailing grape vine, with cicadas creaking away endlessly in the dry heat. Like all very simple food, it’s only as good as the ingredients; made with sun warmed, just-picked garden produce, it’s glorious, especially when served as it was in Provence; at room temperature with a dollop of creamy, subtly savory Basil Sorbet. Continue reading

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