Vegan Sweets and Treats
Last weekend we made delicious cafe food for our home cafe cooking class. We used fresh organic local vegetables to make delicious dishes.These vegan biscuits were soft and tasted great fresh out of the oven. For our cafe drinks we had pour over coffee and …
Last month I was very lucky that have Japion Japanese Newspaper join my Cooking Class. You can view it on their website here. This article talks about the class and the wonderful feedback that I got from my students. Thank you all for coming!
It’s summer time which means it’s the perfect time to make Ichigo Daifuku which is a Japanese sweet made from azuki bean paste, mochi, and strawberries. Now that delicious strawberries are available at my local farmer’s market, I decided to make this delicious dessert yesterday. You can find the recipe here : Ichigo Daifuku Recipe
This time I used turbinado sugar which gave the mochi a little bit of a rustic look. I also used agave to sweeten the red beans instead of sugar.
Our garden is really coming along these days. Although we had a few set-backs (deer, rabbits, etc.) things are really starting to look good! We put a wire fence around the garden to keep the deer and rabbits away. We planted marigolds around the border …
Vegan Cooking Class: The Farm Table Cold asparagus soup Okra and Summer Vegetable Citrus Salad Quinoa Stuffed Portobello Mushrooms Beet Fillo Boats For more information please email me at lotus1274 at gmail ６月２１日 Peko’sカントリーキッチン：料理で英語レッスン みんなで美味しい料理を作りながら英会話を学びましょう。レシピはお肉を使わないで、新鮮で季節の野菜やオーガニックの材料を使っています。美味しい料理を作った後に一緒に食べます。 ファームテーブル ６月２１日 １２：３０～３：３０ ローカルで新鮮な材料を使って美味しい料理を作りましょう！ 夏のファーマーズマーケットより美味しい野菜をご用意させていただきます。 ローカルのファーマーから食材を買うと、ローカルファーマーへのサポートにもつながります。もちろん無農薬の体安心な食材が盛りだくさんです。裏庭で育ているお野菜とハーブも使います。新鮮なお野菜の美味しさを楽しみましょう。＊お子様連れもokです。 このファームの野菜を使います： Orchards of Concklin …
Now that the weather is getting warmer it’s a great time to visit your local farmer’s market. There are plenty of fresh vegetable, herbs, and fruits to enjoy.
Here is a simple recipe for quinoa salad that I made using fresh vegetables from my local farmer’s market. When cooking quinoa it is important to rinse the quinoa as much as possible. I used rinse it 4-5 times in cold water and then let it soak for about an hour. I find that this really helps to avoid stomach upset after eating quinoa. The best part is that quinoa is a great source of protein and it’s gluten free and vegan as well!
1 cup of quinoa
1 1/2 cups of cold water
Vegetables to add:
1 cucumber
1 heirloom tomato
1/2 red onion
Seasoning:
Fresh cilantro chopped (to taste)
3 T olive oil
cumin, salt, pepper, and red chili pepper (to taste)
1. Rinse quinoa and add to pot with cold water.
2. Bring to boil and then bring it down to a simmer and cover pot.
3. Cook quinoa for about 15 minutes then remove lid and fluff. Let cool
4. Chop all vegetables and add along with seasoning to the cooled quinoa.
5. Serve!
I found these little blue potatoes at a nearby farmers market. They are really beautiful when you cut into them and they taste great too! The blue in blue potatoes comes from their flavonoid content which makes them healthy. Here is a simple recipe to …
Hi Everyone, I am happy to say that I will be resuming Vegan cooking classes starting in June. Please come and join my next class on 6/21. We will be using fresh ingredients from local farms in the area as well as herbs from our …
Today I made a pizza using fresh basil from our garden and red onions and tomatoes from a local farm stand. The crust came out really crispy on the outside and soft inside. The trick was to make it the night before and let it stay in the refrigerator overnight.