One Local Summer: Thai Cabbage Slaw with Grilled Tofu

I love cabbage slaws – all kinds of cabbage slaws – except those that involve mayonnaise. This slaw has some asian flavor, and I topped with a few wedges of very basic grilled tofu, marinated in lime, peanut oil, garlic, and just a dash of soy. I have to admit that this meal wasn’t entirely local. The cabbage, green onions, basil and tofu were. The … Continue reading One Local Summer: Thai Cabbage Slaw with Grilled Tofu

Sprouted Chickpea, Greens and Pesto Salad

One more sprouted chickpea recipe and I swear, I’m done (for awhile). They really did grow on me, though. This is a simple little salad I made with sprouted chickpeas, sliced grape tomatoes, “massaged” turnip greens, and a healthy dollop of pesto. Not only was it delicious, it lived in my bag, unrefrigerated , through a morning conference and a two-hour co-op shift, and was … Continue reading Sprouted Chickpea, Greens and Pesto Salad

Chickpeas Romanesco, Garlic-Saffron Rice, Roman Broccoli

In an effort to utilize a vat of sprouted chickpeas leftover from the “raw experiment” I made a big old La Crueset of the Chickpeas Romanesco from Veganomicon. I followed the recipe entirely, with the exception of using the sprouted peas and adding some extra crushed almonds. Served on top of the Garlic-Saffron Rice (also from Veganomicon it made a tasty, comforting meal and I … Continue reading Chickpeas Romanesco, Garlic-Saffron Rice, Roman Broccoli

One Local Summer: Whiskey marinated tempeh, greens and sweet potatoes

I’m participating in Farm to Philly’s One Local Summer Challenge. Every week, I’ve agreed to make a meal consisting entirely of local ingredients (excluding herbs and spices). I’m hoping that this will be an exciting challenge, and also help me make better use of my abundant CSA and lovely Co-Op. I hadn’t seen my friends Beth and Josh for weeks, so I invited them over … Continue reading One Local Summer: Whiskey marinated tempeh, greens and sweet potatoes

Asian Radish and Carrot Slaw

I can’t tell you what exactly is in this colorful slaw because my roommate, Dr. Lee, made it for us for dinner. It did make use of our abundant CSA radishes, and some basics that we always have in the pantry. I can’t give you amounts or ratios (and you should use your own to taste anyway!) But the slaw consisted of: matchstick-cut red radishes … Continue reading Asian Radish and Carrot Slaw

Raw Zuchinni “pasta” with raw tomato sauce and cashew cream

A cursory glance around the raw blogs suggest that zucchini pasta is one dish that everyone agrees is delicious! As is my way, I checked out a bunch of different recipes, and then just made up my own, anyway. It looks complicated, but the entire meal took me (honest) 15 minutes. Best case scenario, you can make your own fresh pesto, but if you can’t … Continue reading Raw Zuchinni “pasta” with raw tomato sauce and cashew cream