Plant Based Fish, The Next Big Thing Plant Based Meats have been the food trend to watch, in recent years. I even wrote a book about it. Hot on the heels of mock meats is a new growth industry: Plant Based Fish. The hunger for familiar, high protein foods that come from plants is driving
Life is dangerous. No matter how careful you are, pain is hovering in the wings, waiting for its moment. I can’t help with all the emotional pains, but lately, I’ve been looking for foods to help out with the physical ones. Anti-inflammatory foods have become my obsession, as I try to heal my own joint
Chocolate is always in season, isn’t it? Whether we are snuggled inside on a February snow day, or wilting in the heat of a humid August scorcher, chocolate always seems like a good idea. Right now, it’s zucchini season, and I can think of no better way to put a zucchini to good use than
It’s an unavoidable truth. The summer fruits are perfect for baking into pies and crisps at the same time that you don’t want to turn on the oven. July and August are already heating up the house, and the last thing I want is to crank the oven for a couple of hours. That’s when
Sweetcorn is here August is peak market time in Minnesota. Since Spring, there has been a teasingly gradual roll-out of my favorite vegetables and fruits, starting with radishes and rhubarb, moving to asparagus and raspberries, then finally, tomatoes, sweet corn, and melons. This is the one month when the maximum bounty of locally grown goodness
I recently did a cooking demonstration at the Mill City Farmer’s Market, showing the crowd how to cook stuffed squash blossoms. The number of people who told me that they had no idea that you could even eat squash blossoms convinced me that it’s time to talk about edible flowers. Edible flowers are the easiest way
I love beets. Their sweet, earthy essence seems to scare some people away, but not me. I do find it frustrating that the only way that beets are served in restaurants these days is in a salad with feta, chevre, or bleu. The sweetness of the beets is a perfect foil for salty, umami-rich cheese.
Kanten It was a great farmer’s market find. Fresh Red Currants were ripe and ready at the market, and it was too hot to bake. So, I made kanten. Kanten is the plant-based world’s answer to Jell-o, and it couldn’t be more refreshing. Don’t tell anyone it’s vegan, just serve it. Kids and adults alike