posted Oct 5, 2010 1:34 AM by Kristan Markey
- Bulgur pilaf with red lentils, kale, and olives - from Vegetarian Cooking for Everyone by Deborah Madison. Substituted collard greens for kale. Red lentils are fast cooking and yummy.
- Braised Carrots with Mint and Cider Vinegar - from The Complete Vegan Cookbook by Susann Geiskopf-Hadler. Used straight-up celery instead of celery leaves/lovage.
- Salad
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posted Feb 15, 2010 12:58 PM by Kristan Markey
Groundnut stew - Adapted from Sundays at Moosewood. Still very yummy! Millet - A number of folks have asked about millet. It has a very similar nutritional profile to quinoa, cooks faster than rice or quinoa, costs about 1/3 the price of quinoa (a big consideration when buying for 100 people!), and is a primary grain for about 1/3 of the world's population. In the US is sold mostly as birdseed and livestock feed, but the pearl millet variety can be found in many health . I really like both light, dry, fluffy cooked (no excess water) and the stiff porridge form (cook in excess water and let steep more). It assumes pretty much whatever taste you add to it, so it is a very versatile grain. Salad |
posted Feb 15, 2010 8:18 AM by Kristan Markey
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updated Feb 15, 2010 1:12 PM
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Fruit and vegetable curry - Adapted from Sundays at Moosewood inspired by SE Asian influences. The leftovers were even better than the fresh curry because the spices (there was literally a large mixing bowl full of spice for this dish) had more time time to diffuse through the food. There is very little oil in this dish (and you can leave out the peanuts), so it is "light" compared to other curries. Another recipe along a similar vein (apple + stew) that I contemplated was more traditionally Indian yellow pea dal with apples and coconut. I don't like this one as much (it is richer too), but it is a tad simpler. Minted cucumber-yogurt refresher - Adapted from Sundays at Moosewood. Black-eyed peas in rosemary and lemon - Adapted from Romancing the Bean using garbanzo bean because the store ran out of black-eyed peas. We also used mirin and water instead of wine. I didn't really care for this dish, and probably won't repeat it... Cabbage salad - Adapted from Sundays at Moosewood. I'm not a fan of cabbage salad, but like the juiciness of this one, especially when combined with the curry. We used a richer olive olive instead of neutral vegetable oil in order to round out the flavors. Anthony also suggested that we add pine nuts to mix, which really added some nice texture to the dish, and I tossed in some raisins to round out the sweetness and chewiness.
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posted Feb 15, 2010 8:03 AM by Kristan Markey
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updated Feb 15, 2010 9:24 PM
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Stuffed Peppers with White Wine Risotto - Adapted from about.com ( link). There are many different risotto's that work well. I liked this one because of the portobello mushrooms and stuffing the red pepper (like little hearts), but asparagus, artichokes, or spinach are personal favorites. Seduction mushrooms! - From Sunday's at Moosewood. The bread crumbs from Whole Foods are vegan, otherwise, they often have whey or non-fat dry milk. Olive Tapenade with Focaccia - Salad - included the remainder of the portobellos from the risotto sauted in balsamico. |
posted Nov 16, 2009 2:37 PM by Kristan Markey
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updated Nov 18, 2009 4:30 AM
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Because volunteers will be sorting food donations on November 22, 2009, there won't be any congregational lunch. Cafe Service will be available all day, selling pastries, beverages,
sandwiches, and snacks for all, including all attendees to both worship
services. Volunteers will be able to fill up with chili, cornbread, and salad prepared be Margaret Albamonte and the RE Middle School Classes and sponsored by the Lunch Program.
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posted Nov 16, 2009 2:32 PM by Kristan Markey
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updated Nov 16, 2009 2:35 PM
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Lentil Stew - heavily adapted from the Cookbook for People who Love Animals. My recipe is attached.
Oats with Sage and Vegetables - I don't like celery, so we used broccoli instead.
Cashew sauce for Oats
Salad - Recipe for vinegar fried mushrooms. |
posted Oct 18, 2009 8:51 PM by Kristan Markey
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updated Nov 15, 2009 4:52 PM
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Groundnut Stew - adapted from Sundays at Moosewood
Bulgur Pilaf with Mint - adapted from The Complete Vegan Cookbook
Salad - Lettuce, tomatoes, avocados, carrots
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posted Sep 21, 2009 7:24 PM by Kristan Markey
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updated Sep 21, 2009 7:46 PM
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Spaghetti with marinara sauce. Topped with olives, kale, or cheese.
Bean salad with vinegrette, adapted from Romancing the Bean: The recipe called for lima beans, black currant vinegar, peanut oil, and cherry tomatoes ; I used canelli beans, raspberry vinegar, olive oil, and tomatoes on a vine instead. Also added chopped olives.
Caponata, adapted from Sundays at Moosewood: Extra garlic... Elizabeth Ide did the cooking here - Thanks Elizabeth, very yummy!
Jay and Elizabeth, you were star volunteers - your help above and beyond was truly appreciated!
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posted Sep 21, 2009 7:23 PM by Kristan Markey
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updated Sep 21, 2009 7:44 PM
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Cookout! Thanks David for all your help cooking!
Burger, sausage and hotdogs plus
Three bean salad
Cole slaw
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posted May 5, 2009 3:47 AM by Kristan Markey
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updated May 5, 2009 3:49 AM
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