Bible/Torah Archives - Page 3 of 3 - Vegetating with Leslie

Explaining My Torah Ecology Project

On: May 4, 2017May 17, 2017 By: Leslie Cook

For those of you who follow my blog and who are puzzled with my Torah Ecology posts or find them unreadable…I would like to explain. In a few words, my blog is about religion and food and the intersection between them. This has

What I’m Learning From My Torah Project

On: February 24, 2017March 5, 2017 By: Leslie Cook

This post was made to my personal Facebook page, but I decided to add it to my blog as part of my own record of progress. On January 1, 2016, I started a year-long project of taking pictures out my back door.

Biblical Diet: Rx for Today

On: April 6, 2016April 20, 2017 By: Leslie Cook

One of the things I love about teaching is that I always learn. My favorite session in the series I just taught was the one on Bible, and as happens almost every time I read the passages from the first three chapters

The Bible and Diet: Garden and Exile

On: March 21, 2016April 7, 2016 By: Leslie Cook

We know the minimum essentials of an early diet in the Land of Israel from a brief notice in the Mishnah, M. Ketubot 5:8. The excerpt refers to what husbands separated from their wives must provide them: “He who maintains his wife

Patterns

On: March 18, 2016March 18, 2016 By: Leslie Cook

Patterns, patterns everywhere. Is it because everything is structures and patterns…or is it because we can only comprehend reality by seeing it through patterns? I tend to think both are true. Once upon a time I was interested in chaos theory. I’m

Keeping kosher

On: February 27, 2015March 1, 2017 By: Leslie Cook

As I have begun to explore a vegan pathway, I am once again thinking about the laws of kashrut. How does this practice relate to my life as a vegetarian and my journey toward a vegan lifestyle? The Torah tells us the purpose of

« Previous 1 2 3

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

Brown Lentil Soup with Spinach
Water challah or "berches" for Shabbat.
Kefta Sandwich
Red Lentil Soup
Moroccan Carrot Salad
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!
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.
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.
This creamy and delicious potato salad includes lots of fresh dill and crunchy dill pickles..
Red Cabbage Slaw
Veggie Cholent with Beid Hamin, Slow-Cooked Eggs.
Lebanese Potato Salad - my version.
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.
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.
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