Dark chestnut crust. Moist chewy crumb. Dipped in artisan olive oil and sprinkled with cracked black pepper. Are we in heaven? I think so. I used Jim Lahey’s no knead dutch oven method to make this rustic whole wheat loaf. It’s basically fool proof and rivals any artisan loaf out there. All you need is a 4-5 qt. dutch or…
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We woke up this morning to a wintry wonderland. I have to say it was a pretty sight, but not what I was expecting on the second day of Spring. I picked up some fresh rhubarb at our local farmers market earlier this week and was excited to make the first rhubarb pie of the season. PrintRhubarb Pie I still…
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Citrus Almond Poppyseed Polenta Cake
Working on a vegan savory pie. Quiche is the inspiration. Tofu crema, caramelized onions, shiitake, asparagus and spinach.
Well, it’s been a long winter and I’m anxiously awaiting Spring’s arrival. I know it’s coming soon, it has to be, right….? *as the wind howls out my window* In anticipation of warmer sunny days I share with you these photos of my buckwheat sprouts. Soon to be harvested and enjoyed thoroughly in sandwiches and atop a salad. These are…
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Oh, how I love this time of year. Cool, crisp days with the brightest blue skies. The summer masses have long gone and those of us lucky enough to call this land of salt and sand home reemerge to enjoy the season’s beauty. One such pretty spot is the Milestone Cranberry Bog, stewarded by the Nantucket Conservation Foundation. This past…
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There’s something about the smell of freshly picked basil. I love inhaling its intoxicating aroma all summer long. One of the simplest and truly satisfying ways to prepare it is in pesto. Traditionally made from basil, pine nuts, garlic, and extra virgin olive oil, Pesto is a versatile sauce that can be paired with pastas, spread on sandwiches or even…
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There is nothing so satisfying as walking out your back door and picking your own home grown food to prepare the day’s meals. All that hard work, trial and error, sweat, tears and perhaps some blood can be quite rewarding in the end. Once a sun-ripened sun gold cherry tomato bursts in your mouth filling it with sugary sweet juice…
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PrintRaw Cashew ButterCook 5 minsTotal 5 mins This is so easy to make but you need the right equipment. I would strongly recommend investing in a VitaMix blender the next time you’re in the market for one. It is a workhorse: I mean it can turn nuts into butter in a matter of minutes. We use ours every day; from…
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Although June can bring some unexpected weather here on the island (i.e. 30+ mph winds, rain, and temps in the 40’s-what!?), it also happens to be the month of strawberry season in the northeast. Which totally redeems digging out your fleece and boots. I encourage you to get out and pick some fresh strawberries from your local farmer. Nothing beats…
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I know, I know: granola is the ultimate cliché vegan food. Mainstream America thinks that’s all we eat…not true. But, I do love me some of this granola. It’s nothing like the store bought variety. PrintThe Best GranolaYield 8-10 cups Perfectly crunchy, sweet and nutty, I love it with fresh fruit and ice cold soy milk. Yum. Although it’s…
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PrintBlueberry Lemon Corn Cake This Blueberry Lemon Corn Cake is my go-to easy recipe when we want something sweet but not super sweet. It’s perfect any time of day really and can be served alongside savory dishes as well. I make this in a cast iron skillet. The key is to get it hot first so the batter sizzles…
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