Here on my little patch of heaven Mother Nature can be fickle, but she does allow some consistent harbingers of spring. Like wild yellow aconite blooming, blanketing the hill down to the East Fork river alongside our home. Many years ago the first few seeds were flung at the top by dear friend Ike Leaf, of blessed memory. “The flowers will spread down the hill“, … Continue reading Spiced Chickpea Stew with Coconut Milk and Turmeric
I like to save one sweet potato from the autumn garden and suspend it in a hanging planter with enough water and a little fertilizer touching the bottom. Eventually the tuber produces vines with edible leaves and makes for a fun climbing houseplant. When harvesting the sweet potatoes, we usually find a fair number of nice sized, but weird shaped potatoes. These funky specimens … Continue reading Sweet Potatoes & Pears: Perfect Soup Combo
Lentils: They can be frugal or fabulous. We grew up with the frugal version: brown lentil stew on meatless days. Friend and cookbook author Triset De Fonseka uses red lentils in her Sri Lankan dals. I’ve enjoyed the fabulous, too, like pan roasted salmon on a bed of black/beluga lentils. Out of all the lentil recipes that folks make, though, lentil soup is at the … Continue reading Two Way Lentil Soup: Vegan or Not
Have you heard of aquafaba which means “bean water?” Did you know you can take the liquid from a can of chickpeas and whip it up to amazing volume, just like real whipped cream? Here’s how to do it! Today Matt Swaim from the Sonrise Morning Show/Sacred Heart Radio chatted about chickpeas. This ancient legumes a common bean during Bible days. They were grown in … Continue reading Vegan Whipped Cream
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