Using Strawberries

Strawberries are such an interesting blend of simple and tricky. When they’re really good, they don’t need a single thing to taste amazing, with a huge variety of things. Lately strawberries have begun to show up in a lot of savory dishes, mostly salads. Their sweet/tart/juicy nature works well in many cases that you would use a fresh tomato. And along a similar line of thought, I’ve also seen them topping pizzas, and even in pasta dishes and rice salads! Read more

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Herb-Laden Vegan Scalloped Potatoes

It’s been really fun thinking up meals to make for my friends Sarah and Doug that use the bounty of their lovely garden. I love experiments! Especially when they’re successful! Since they’re “mostly vegan” I’ve been enjoying taking comfort food favorites and converting them into satisfying vegan dishes, like these two versions of herb-laden scalloped potatoes.

I decided to add some other vegetables to make the casseroles prettier and to add flavor interest, but you could try them with just potatoes and onions if you prefer. Lovage, unfortunately, is not really an herb commonly found in most markets, but if you can’t find it in your own garden or local farmer’s market, you can substitute parsley or cilantro, just use about three or four times the amount because lovage has a much more potent flavor effect on the dish. I’m planning to take a more in-depth look at this wonderful plant in another post very soon!

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How to Use Leek and Garlic Scapes

A friend of Sarah’s dropped off some chives and leeks from her garden when Sarah was away in New York a few weeks ago. Sarah had told me this was going to happen, and that she thought the leeks were going to be for planting.

When the leeks arrived, I was surprised, because they were full sized, and I’d done some research and I didn’t find any mention of planting mature leeks to make more leeks. But, maybe because I have a streak of Amelia Bedilia in me, I couldn’t help myself from planting the leeks in the garden anyway. Read more

Cooking with Dandelion Roots

I’ve cooked with a few strange roots in my time, but, before today, I’d never tried dandelion roots! My friend Sarah dug some up out of her garden and saved them for me, knowing me as she does! So I searched for a little encouragement online, and most of what I saw was about roasting up dandelion roots for a coffee substitute, or tincturing them in vinegar as a liver tonic. Both great things to do, that I haven’t tried yet! But I did see one mention of acting as if they were carrots. Which is exactly what I was hoping to see! Read more

Vegan Veggie Rosemary Cornbread!

Hello friends! Here’s the recipe for the delicious vegan cornbread I mentioned yesterday. It makes a lovely centerpiece to any meal, be it breakfast, lunch, or supper!

I’ve made so many versions of this cornbread, and shared it with countless people. I’m always so pleased at the strong reactions it seems to inspire. Ah, the delights of comfort food!  I could seriously eat homemade cornbread every day of my life and be really happy about it. As long as it was at least something like this one!:)   Read more