My dear friend, Sean, gave me some apricots out of the rows upon rows she had on her kitchen counter—and so I used them to make this simple compote. The photo shows the apricots as they just began to cook. The final product is a happy orange slush!
1/2 cup fresh orange juice
1/4 cup (or less) maple … Read more
This is a vegan version of a bread I’ve been making for decades, and it never fails to look beautiful and taste delicious. The original recipe can be found in Deborah Madison’s delightful book, “The Savory Way”.
Braided Olive Bread
1 cup soy milk, unflavored and unsweetened
1 cup water
1/2 teaspoon sugar
3 teaspoons active dry yeast
20 ounces … Read more
It’s early June in the Pacific Northwest, which means there are days that feel a lot like autumn: rainy, cool, and calling for a soup for supper. So I peered in the refrigerator, looking for inspiration, and found two heads of rather elderly broccoli—ah ha! Broccoli soup! Just the thing.
2 pounds broccoli with stems
1 medium onion, … Read more
This soup is a modified version of a Forks Over Knives recipe, and the results are outstanding. I love making food that only needs rough chopping! To make it more hearty, you could add a 1/4 cup black beans to each bowl.
Yield: approx. 10 cups
6 corn tortillas, cut in half, then into 1/4″ strips
6 … Read more