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Category: Uncategorized

Less is more – but for whom?

On: December 14, 2015April 20, 2017 By: Leslie Cook

In The Woodstock Independent, 2013 As the only vegetarian cafe in the area, I have many health-conscious customers. Increasingly they ask for gluten-free products. Most of my food is, in fact, gluten-free naturally. For those who want some kind of bread with

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Category: Recipes, Salads, Uncategorized, Vegan, Vegetarian Tagged #fatoush 5 Comments/

Vegan Spinach Pesto

On: November 14, 2015September 12, 2017 By: Leslie Cook

OK, I’m in love. I made a Shabbat dinner for our scholar-in-residence weekend, and the visiting scholar was the first (and only) female rabbi in Italy. Of course I decided to make an Italian inspired dinner. Of course it had to include

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Category: Recipes, Uncategorized, Vegan, Vegetarian Tagged #pesto, #sauces, #vegan Leave a comment/

Let’s Talk (No) Turkey

On: November 8, 2015April 20, 2017 By: Leslie Cook

“Thanksgiving dinner’s sad and thankless. Christmas dinner’s dark and blue. When you stop and try to see it From the turkey’s point of view.” – Shel Silverstein If you are vegetarian and the rest of your family and friends are not, you

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Category: Entrees, Recipes, Uncategorized, Vegan, Vegetarian Tagged #pumpkin, #Thanksgiving, #vegan 2 Comments/

Peppers Stuffed with Pesto Couscous

On: September 13, 2015October 24, 2017 By: Leslie Cook

These delicious peppers are a great favorite with all my friends. They are NOT vegan. I needed to make something for a friend who is neither vegetarian nor vegan nor wants to be so decided to make these, which I knew they

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7-Grain Spelt Bread…For True Satisfaction, Make It

On: February 3, 2015November 9, 2022 By: Leslie Cook

7-Grain Spelt Bread…For true satisfaction, make it. It’s “a daily opportunity to experience happiness, satisfaction, and gratitude.”

Category: Breads, Recipes, Uncategorized Leave a comment/

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Videos! – These Once Were Lost But Now Are Found

  • Cafe Days Videos (5)

Farm Days

  • Just two weeks ago, our beautiful yellow summer squash was a small yellow flower.
  • A few root veggies, washed and ready to cut up for dipping in hummus and muhammara. I'll take a platter to a July 4 party...
  • Those seeds a couple of weeks ago...
  • ...are now tomato plants and more ready to go into the ground.
  • The old greenhouse...and our big beautiful new one.
  • Compost pile where I get to take my veggie waste every week.
  • Garlic rows for hand weeding.
  • First box from the CSA: Bok choy, Chard, Kale, Spinach, Boston Lettuce, Radishes, Carrots, Mint.
  • My 40 year old boots.
  • Farm Days
    Farm Days

Cafe Days

  • Brown Lentil Soup with Spinach
    Brown Lentil Soup with Spinach
  • Water challah or "berches" for Shabbat.
    Water challah or "berches" for Shabbat.
  • Kefta Sandwich
    Kefta Sandwich
  • Red Lentil Soup
    Red Lentil Soup
  • Moroccan Carrot Salad
    Moroccan Carrot Salad
  • Food - real food, that is: Roasted Veggie Platter
    Food - real food, that is: Roasted Veggie Platter
  • Black Bean Soup - great in winter when you want something warm and substantial when you come in from the cold ... or before you go out into it!
    Black Bean Soup - great in winter when you want something warm and substantial when you come in from the cold ... or before you go out into it!
  • For some, a reaction to certain sugars masquerades as a problem with gluten. Spelt is wheat, but it's a type of wheat that is low FODMAP and therefore easier to digest.
    For some, a reaction to certain sugars masquerades as a problem with gluten. Spelt is wheat, but it's a type of wheat that is low FODMAP and therefore easier to digest for many.
  • Hummus ... everybody's favorite.
    Hummus ... everybody's favorite.
  • Sweet Pepper Salad -- one of a group of beautiful Middle Eastern salads to serve up for Shabbat -- or any meal.
  • Process for Lebanese Potato Salad.
    Process for Lebanese Potato Salad.
  • This creamy and delicious potato salad includes lots of fresh dill and crunchy dill pickles..
    This creamy and delicious potato salad includes lots of fresh dill and crunchy dill pickles..
  • Red Cabbage Slaw
    Red Cabbage Slaw
  • Veggie Cholent with Beid Hamin, Slow-Cooked Eggs.
    Veggie Cholent with Beid Hamin, Slow-Cooked Eggs.
  • Lebanese Potato Salad - my version.
    Lebanese Potato Salad - my version.
  • Chermoula Eggplant, not as beautiful as Ottolenghi's but very easy and tasty.
    Chermoula Eggplant, not as beautiful as Ottolenghi's but very easy and tasty.
  • A gluten-free vegan "no-meat loaf" I made in my cafe.
    A gluten-free vegan "no-meat loaf" I made in my cafe.
  • Vegan Spinach Pesto on Homemade Challah with Tuscan Bean Soup
  • The finished greens and onions! What I don't eat for lunch will go into our rice and greens stir fry this evening.
  • Stuffed Cabbage Rolls for dinner - or anything else you can imagine. Stuffed squash. Stuffed onion. Stuffed grape leaves.
    Stuffed Cabbage Rolls for dinner - or anything else you can imagine. Stuffed squash. Stuffed onion. Stuffed grape leaves.
  • Vegan Cream of Broccoli Soup
  • Split Pea Soup with Barley
  • Last but not least...after two years of thinking and experimenting, I decided to add occasional eggs back into our diet, and this is a wonderful plate of stir-fry greens, pan roasted sweet potatoes and scrambled eggs. My decision was based on my thoughts about interdependence, and when I was able to find someone who keeps their chickens (doesn't kill them after their two peak laying years), I decided I would make the pilgrimage out to get eggs periodically and would eat those. I wish I could raise my own! But this is good for now. More about this thought process later.
  • Ratatouille Soup with chunks of eggplant, zucchini squash, patty pan squash, summer squash, onion, tomatoes, tomato paste, mixed greens, oregano, basil, salt and hot paprika.
  • Pasta salad with CSA veggies.
  • Stir Fry with Kohlrabi greens, Bok choy, green onions, radishes, lots of sliced onion, garlic, a bit of red bell pepper, sauteed tofu squares, brown Basmati rice, salt, hot paprika, extra virgin olive oil, a bit of soy sauce...mmm hmmm, can't beat that.
  • Cold Cucumber Soup, upper right
  • Corn and potato chowder. Saute chopped onion in extra virgin olive oil, add some cut up carrots. When soft, add lots of cut up potato and organic corn. Cut up greens come in at the end when finished cooking. I think I might have used kale or maybe a mix of kale and Bok choy for this, but any tender greens are fine. It was simply seasoned with salt and pepper, and I happened to have some fresh marjoram as well.
  • Collard Green Wraps
  • Italian style potato salad.
  • Moroccan Style Green Beans
  • FUL . . . serve it up as part of a mezze (appetizer table), as a main dish, a side dish, hot, cold . . . or for breakfast.
  • Spicy Olive Salad
  • Moroccan Beet Salad
  • Julienned beets with added red onion and cilantro.
  • Cafe Days
    Cafe Days

Top Posts

  • Split Pea Barley Soup Redux - For The Instant Pot
    Split Pea Barley Soup Redux - For The Instant Pot
  • Spicy Olive Salad
    Spicy Olive Salad
  • Celebrating Life: A Vegan Shabbat Dinner
    Celebrating Life: A Vegan Shabbat Dinner
  • BaMidbar: The Wilderness of Sinai |Tough Love?
    BaMidbar: The Wilderness of Sinai |Tough Love?
  • Moroccan Eggplant Salad
    Moroccan Eggplant Salad

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