Sloppy Janes

It’s Memorial Day weekend, and many of us will be attending BBQs, potlucks, and other early-summer food parties. If you’re looking for a grill or BBQ alternative, sloppy janes are an easy, and delicious option. I cook part-time at a Quaker retreat center that focuses on local, organic and plant-free menus, and we recently made these “sloppy joe” – type sandwiches with crumbled and fried … Continue reading Sloppy Janes

I like it Raw – raw cabbages salad

It is beautiful in Philadelphia, sunny, breezy, early-summery and also sometimes hot and humid. The vegetables are overflowing the raised beds and tumbling out of the CSA box and my fridge is packed. And I’m loving every minute of it. But I need to eat a lot of vegetables to keep up, and lately I just haven’t really felt like curries or stirfry or braises … Continue reading I like it Raw – raw cabbages salad

Pan-fried mung beans with Tempeh

Another winning recipe from Super Natural everyday, this quick dinner involves soaking the mung beans ahead of time (canned would be way to mushy). If you’re not familiar with mung beans, you can usually buy them at a co-op or whole foods, and they also make great sprouts! If you start soaking them in the morning and they are still too hard by evening, just … Continue reading Pan-fried mung beans with Tempeh

Tempeh sandwich with sprouts and avocado

It started at as a tempeh BLT, but I couldn’t find any decent tomatoes (no surprise). And then I didn’t have any lettuce, but I did have some lovely sprouts, and a perfectly ripe avocado. And a whole wheat english muffin and some olive oil mayonnaise. So I marinated the tempeh in some “smoky” sauce with a dash of whisky, soy, garlic and steak sauce, … Continue reading Tempeh sandwich with sprouts and avocado

Winter Shepard’s Pie

Hello Friends! The March GRID magazine has hit the stands, and I encourage you to pick up a copy. I contributed a vegetarian shepard’s pie using in-season vegetables. Beautiful to look at, delicious to eat, and easily made vegan. If you’d like to make a faster recipe, skip the lentil crust – it’s just as delicious. I’m going to include the recipe below, but do … Continue reading Winter Shepard’s Pie

An Impromtu Fall Dinner Party

Fall has arrived! My CSA is bursting with delicious Fall vegetables, and I was so excited to roast a big pan of vegetables, I had to throw an impromtu dinner party. A giant pan of yellow potatoes, sweet potatoes, and red onions, roasted with some garlic cloves, olive oil, pepper and salt. A salad of spinach and dandelion greens with cherry tomatoes – all from … Continue reading An Impromtu Fall Dinner Party

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

Thai Cabbage Slaw, Mineola Tempeh and Kiwi salsa

I’m so glad that I discovered I love cabbage. This recipe is a variation on a recipe posted on 28 Cooks, itself a variation of a recipe from The Daily Raw Cafe. Or course, I made some changes based on what I had in the kitchen and pantry, and what I like best. It was crunchy, delicious, and just the right balance of sweet and … Continue reading Thai Cabbage Slaw, Mineola Tempeh and Kiwi salsa