Posts tagged “vegan”

How to Prepare Cow Parsnip for Cooking and Eating

Immature Cow Parsnip Leaves & Stalks. Photograph by Laurie Constantino

 

After reading my recent cow parsnip article and cow parsnip salad recipe, Susan asked “In Janice Schofield’s book Discovering Wild Plants, she says to peel [cow parsnip] stems. I didn’t see that step in your blog post, so maybe that’s optional?

Good question Susan. Discovering Wild Plants is the best resource ...

Continue reading > >

Gigantes (Giant Beans) Cure Homesickness for Greece

Gigantes (Greek Giant White Beans) in Tomato Sauce

Birds singing, doves cooing, roosters crowing, cats meowing, dogs barking, engines revving, women chattering: the morning sounds of a Greek village.

When we’re in Atsiki on the island of Limnos, Greece, I treasure my last few minutes in bed listening to the village come alive. I force myself to get up ...

Continue reading > >

Massaging Kale: Review of Wild About Greens by Nava Atlas

Kale, Pear and Radicchio Salad with Raspberry Vinaigrette

Though not a vegetarian, I’m an avid fan of greens, both wild and domestic. I’ve studied them extensively and cook greens regularly. I’ve read and used every English and Greek language book about greens I can find. When I heard Nava Atlas, an accomplished vegetarian cooking authority, had written a ...

Continue reading > >

Shockingly Good Devil’s Club Pickles

Devil's Club Pickles with Bloody Mary

“Shockingly good,” Alex pronounced.

I walked through SteamDot Coffee with a jar of Devil’s Club Pickles in hand. I intended to show them to my table-mate, but detoured to offer Alex a bite. His opinion perked me right up.

It isn’t devil’s club season anymore. Even so, I’m over-excited about my new ...

Continue reading > >

The Day a Tomato Made Me Love Carrots

Spicy Carrot Spread (Vegan)

Bright colors, robust flavors, unusual combinations: these are the foods I crave. Spicy Carrot Spread with Garlic Yogurt hits all my buttons. As a bonus, the recipe is quick and easy. I make it often. I bring it to parties. I have it for breakfast. I leave out the yogurt ...

Continue reading > >

Cookbook Review: Beginnings, My Way to Start a Meal by Chris Cosentino

Roasted Castelvetrano Olives & Cherry Tomatoes

San Francisco chef Chris Cosentino has a great new book called Beginnings: My Way to Start a Meal. It has wonderful recipes, Cosentino’s hand-drawn doodles and food musings, and Michael Harlan Turkell’s inspirational photographs.

Beginnings‘ recipes mirror the remarkable food served at Incanto, Cosentino’s San Francisco restaurant, and Boccalone, his artisanal ...

Continue reading > >