May 22, 2011

Balinese Food

These humid spring days in Vermont remind me of the time I spent living on the equator in Bali. Every afternoon, rain showers would refresh the island and support the thriving plant life. I lived with a family who prepared delicious food and taught me how to cook it, not with recipes but with hands, stories, and laughter. Here are my renditions of some of the dishes I enjoyed so much. I hope this menu piques your curiosity!

Marinated Tempeh with Spinach and Coconut Milk

Slice tempeh into ½ inch cubes (both length-wise and width-wise,

depending on the thickness of the tempeh).

Throw cubes into a large bowl and add these ingredients:

1 Tablespoon mustard

2 teaspoons salt

1 Tablespoon each cumin and coriander

1 teaspoon lemon or lime juice

¼ cup olive oil

Toss with a spoon until tempeh cubes are well-coated. Leave to marinate for ½ hour.

Meanwhile, peel and dice two large shallots.

Then, mince 1 inch fresh ginger root.

Place 2 Tablespoons coconut oil in a deep-bottomed skillet and sauté shallots and ginger for 5 minutes, or until shallots are translucent.

Add salt, ½ Tablespoon garam masala, 1 teaspoon turmeric.

Add the tempeh and its marinade.

Open a can of coconut milk, mix well, and add to skillet. Bring everything to a boil, reduce heat to medium, and simmer with a lid on for 20 minutes.

Wash and chop 1 large bunch spinach.

Add to the skillet and simmer for 5 more minutes, until spinach is well wilted.

Coconut Pancakes

Mix together:

a cap-full of apple cider vinegar OR lemon juice concentrate

¼ cup vegetable oil (olive or sunflower oil)

1 egg or 2 Tablespoons freshly ground flax seeds

½ cup unsweetened shredded coconut

¼ cup rice flour

1 teaspoon cinnamon

1 teaspoon baking powder

Cook in an oiled skillet as pancakes and serve with tempeh dish.

May 10, 2011

Cooking this Saturday!


Every day, spring spreads its wings a bit more. Here in Central Vermont, the sprays of maple buds are turning from bright red to glossy green. Golden trout lilies are everywhere underfoot in the forest and the streams are rushing wildly with a long winter's thaw.
As I walk through my gardens and notice the return of perennial culinary herbs like parsley, thyme, and oregano, I realize that this is a wonderful time to get cooking!
Join me at Hunger Mountain Coop this Saturday, May 14th at 12:30pm to learn more techniques to make cooking creative, affordable, and ready-made for last-minute dinners and lunches on the go.

Below: making quinoa almond pancakes at our last Coop cooking class.

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