Eating With the Seasons
"Diet for a Small Planet by Frances Moore Lappe inspired me to make my own food from scratch. I had a very small kitchen in a rented apartment in the 1970s. There was a four-foot counter next to a double porcelain sink. On the other side was a stove and a fridge and a small kitchen table. At one end of the counter was a large hand grinder. That's where I began to make food from scratch: pressing my own soy milk from organic soy beans, making seitan by grinding whole wheat, making soy burgers before they were available at a supermarket. I brought organic carrots using the tops and the root.
I was already contemplating how not a single plant or part of a plant should be wasted. Using only hand tools, my small kitchen was actually a laboratory.
When I had a chance to move, I chose a house that had a double lot even though the whole yard was covered by tarmac. I had to pickax through it and sift through thousands of stones and pebbles, but I kept going until I finally reached soil because I knew I had to grow my own food to get to the source of good ingredients."
Green Delight Minty Pea Soup
This unique soup tastes like spring in a bowl. I use two or three types of mint from my garden. The miso adds umami; the cashews add body.
2 cups frozen peas
2 T lemon juice
2 cups coconut water
1 cup toasted cashews
1 T soy sauce
¾ cup fresh mint leaves
¼ cup fresh basil leaves
1 T white miso (if you don't have miso, use 2 T grated Parmesan)
Blend everything in a blender or Cuisinart until creamy. Adjust consistency as you like, by adding more coconut water. Chill in refrigerator until serving.
Serve in a small bowl with a sprig of fresh mint as garnish.
Optional: Add a teaspoon of coconut cream, plain whipped cream or Greek yogurt on top of soup.
Yield: 6 servings
Best (and Easiest) Cheese Biscuits Ever
These are flaky, buttery biscuits. It's so easy to throw everything in one bowl and then pat it on a counter and cut it into diamond shapes. My 4-year-old granddaughter can make these biscuits with me.
1 ¾ cup white wheat flour
¾ cup whole wheat pastry flour
1 t salt
2 T baking powder
½ t baking soda
1 t cream of tartar
7 T grated frozen butter
1 cup grated cheese, combination of Romano and mozzarella
¾ cup milk
Mix the butter and cheese into the dry ingredients until everything is incorporated. Add the milk and mix by hand until a sticky lump is formed, put some oil on your hand to keep it from sticking. This dough is going to look shaggy, just make sure the lump is patted as round as you can. Let this rest in a bowl for 20-30 minutes.
Using a plastic baking sheet or big cutting board, rub some butter or oil on the surface and pat the lump of biscuit dough into an oblong flat shape, around 1 inch high. Then cut the rounded shape into squares and then each square into a triangle shape. Place one layer of triangles onto a thick ungreased baking sheet, then gently place a second piece on top of each triangle, to form a double stacked triangle. Do not press down or you will prevent the biscuit from rising.
Bake at 415 F for 20-25 minutes depending on your oven, until lightly golden.
Yield: 12 large biscuits