The asparagus is starting to come up and I am ready. My favorite way to eat asparagus is to snap it off and eat it raw, grazing in the garden. My next favorite way it to roast it. Roasting does an excellent job of reviving supermarket asparagus. It...
After our successful roasted Brussels sprouts session I had leftovers to create with. Since it has not been above freezing here since New Years, I was drawn toward a steaming pot of soup. Cannellini beans are delicately flavored white kidney beans...
My almost four year old vegetarian grandson Mason loves to come over and help cook just about anything. Involving children with hands on in the process of cooking makes a big difference in what they might consider eating and lets them know where...
Traditional unpasteurized miso is a live, fermented food that can enhance both daily fare and special occasion dishes. Along with being a tasty treat, it contains beneficial bacteria to aid digestion and can bind with toxins in the body and carry...
Soybean burritos became a "national dish" in the early days of The Farm community in Tennessee, and continue to be a favorite for many. They are always on the “vegan experience” menu for the groups of midwifery students that I feed while they are...
This is a variation of a classic West African sauce for serving over steamed root vegetables. Try this sauce over a combination of carrots, sweet potatoes, and/or green beans. Miso is the base fusion flavoring for this sauce, bringing its rich...
This is the vegan version of the French garlic mayonnaise often served with seafood, but great with roasted potatoes, artichokes, greens, and greens beans. Early harvest garlic is much milder than garlic that has been sitting around for a while and...
Traditional unpasteurized miso is a live food that can enhance both daily fare and special holiday dishes. There are scores of ways to include miso in daily meals and holiday feasts celebrated in my book, Miso Cookery. Here is one of my favorite...
Quinoa is the high quality, complete protein grain of the Incas, sometimes known as the "mother grain or seed" in the Andes where it has been a staple for over 5000 years. It was so central to Incan religious culture that its’ cultivation was banned...
The vegan Whole Grain Pancakes recipe that follows combines whole grain flours and flaxseed with soymilk and tofu for a power-packed breakfast. The whole grains can be varied for diversity and any leftover pancakes can be frozen and then popped in...
Louise Hagler