Wednesday, June 15, 2016


vegan variety

So, my challenge was to make the greens for both vegetarians and traditional tastes.
I cut the bitter stalks out of the Escarole and clipped up the rest with a scissors.  Then I blanched the greens for 3 minutes.
I chopped red pepper, onion, bits of a tofu based ham like bacon, a bit of crushed red pepper, and sautéed it in coconut oil and a bit of olive oil.  I added a bit of tarragon and a good amount of garlic, using this organic garlic grinder.  I'd have been liked fresh garlic, but found I was out.  I added a bit of turmeric and black pepper. 
I hand grated a fine piece of Romano that I found at Honest Weight.  I tasted a few.  This was absolutely the best.  For the parmesan I used flaked. 
All of it got mixed together and put in a large cast iron frying pan.  I added my homemade veggie juice.  This batch was a little sweet because I'd boiled some banana and apple with the usual veggie scraps.  I thought that would offset the bitterness of the escarole without my adding sugar.

On the side I snipped up a bunch of prociutto and fried it in olive oil.  This could be added to the dishes of those who eat meat.

The whole thing went over pretty well.  Key I think was the Romano and I don't have the brand name.  I'll have to get it.  I did not use tomato, but I might next time, a few halves of a grape tomato.  Elizabeth is not eating tomato just now. 

Cucumber salad

7 large dills, pickling cucumbers unpeeled sliced thin
1 1/2 cup sliced onions
1 1/2 cup sliced red peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar (or stevia)
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers and salt in one bowl and set aside
Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
Remove from heat and let cool for one hour before pouring over cucumber mixture
Pour mixture over vegetables
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars

Wednesday, June 1, 2016

sweet potatoe

Cut potato into pieces and put in glass bowl
Use sweet veggie juice made with some fruit scraps
Add ginger
Add sugar free maple syrup

Microwave until potato pieces are soft.

Mash everything so the potato absorbs the liquid.