All posts filed under: Vegan

Caraway Rye Black Bread for Fall

Caraway Rye Black Bread is the lovechild of loaves of deli rye and pumpernickel. Deep dark richness comes from molasses, cocoa powder, and ground coffee beans or instant espresso powder. The unmistakable sweet warmth comes from a generous amount of caraway seeds typically found in a lighter rye bread. It is the first annual batch of Caraway Rye Black Bread that marks the welcome of autumn official at our house.

Anti-PB + J: Crunchy Cold Buckwheat Noodle Salad

As a kid I hated peanut butter and jelly sandwiches. The basic components were good, I thought. But jelly seeping through the bread, the gluey palate-sticking nature of the thing, and the whole sandwich mangled by a thermos smacking it inside the lunchbox of a girl with a purposeful stride? Thank you, but no. If Crunchy Cold Buckwheat Noodles in Peanut Sauce had been popular among suburban moms so long ago, it would have been my absolute lunchbox preference. The chewy buckwheat noodles draped in a velvet cloak of spicy, gingery

Douglas Fir Tip sorbet and hazelnut cookies

On the Cutting Down of a Forest: Douglas Fir Tip Sorbet

Our sweet little home melts into the backdrop of a 260+ acre forest. We have loved the forest for all it gives. Birdsong, shade, the ever-present rustling of the treetops, the pure fresh earthy scent that’s especially noticeable in the early mornings, and the eerie sounds that call from it after dark. Beginning Tuesday, as happens in Oregon, the crop of timber– the entire forest– will be harvested. By September what once was a Douglas Fir forest will be three new homesites. We knew this would happen one day. We just liked to think that one day was 20 years from now. What does one serve on the occasion of a forest being cut down?

beet orange salad on platter

Citrus Rush: Beet Orange Salad

The process of preparing and eating citrus makes me happy. I never get tired of the bright cheery colors; the way the skin’s oils pop when peeled, exploding the most uplifting scents; and how a little lemon, lime, or orange can enliven an otherwise drab dish. April and May wrap up the season for most US-grown citrus varieties, and now is the use-it-or-lose-it window for the freshest citrus. This beet-orange salad is perfect for your spring table.

bowl of chickpea soup

Healing Chickpea + Orzo Bowl in Ginger Broth

This bowl is a perfect year-round healer when you are feeling under the weather. The simple ginger-turmeric tea and coconut milk broth is as easy as boiling water, and would make a nutritious snack all on it’s own. The whole thing comes together with no fuss in under 20 minutes. It’s just the thing if a little virus, heartache, or disappointment has you down. The gingery goodness will have you feeling as sprightly as a bright yellow daffodil in no time.

Winter White Vegetable Soup with Lemon Thyme Drizzle

A hot bowl of soup sends a message: I’m Ok. Are you Ok? I’m here. Together we’ll keep our chins up. You are important. I am glad for you in my life. Take nourishment. Following these simple rules of thumb, you can have a creamy but cream-less pureed soup once a week all winter long and never grow bored. The same goes for the herbal drizzle. This really is a choose-your-own-adventure bowl of goodness.