Vegetating with Leslie - Page 18 of 30 - Joyful Compassionate Abundance

On Vegetating

On Vegetating

I like food, plant food, that is — I like to plant, grow and eat it. I like to serve it to others and recycle it to contribute to next year’s harvest. I like working and being outdoors, walking and hiking. I like to study Hebrew Bible, Tanakh, especially the first five books, the Torah. Most of all, I like to think about all these things and what they have to say about the meaning of life. I started my blog when I decided to explore veganism, and it has led not just to recipes and farming but to taking a look at the Hebrew Bible from a different perspective. It also gave me a chance to study the biblical perspective on modern themes like ethics, ecology, evolution, animal rights, and the human place in creation. I explore and refresh my own spirituality through these projects.

Cold Summer Soups

On: July 14, 2016April 20, 2017 By: Leslie Cook

You’re right, those aren’t all cold soups in the picture. In the Cafe, we used to serve two hot soups every day — Veggie Chili (upper left) and Red Lentil Soup (lower center). I tried and tried not to make them during

More CSA treats: Kohlrabi

On: July 7, 2016April 20, 2017 By: Leslie Cook

I’ve never done much with kohlrabi before, so it took some experimenting, but I had a couple of good things this week. First, here’s how I made my Stuffed Kohlrabi: Remove the stems from 3-4 kohlrabi and fully peel away the tough

One thing I love about my CSA

On: July 5, 2016July 9, 2016 By: Leslie Cook

I love having a box of fresh veggies, many things that I don’t ordinarily get, then trying things out with them. Sometimes combinations surprise me! – like this Stir Fry of chopped onion, Bok choy stems, salad radishes (that’s the Julienne veggie)

My New Wednesday Tradition: A Simple Salad

On: June 29, 2016April 20, 2017 By: Leslie Cook

On Wednesdays I work at the farm (CSA). I bring home my 3/4 bushel box of food, beautiful food, and I just can’t wait to have something while it’s so fresh. I enjoy a simple salad each week with whatever looks like

A few dishes I made with my CSA veggies

On: June 29, 2016April 20, 2017 By: Leslie Cook

These are some things I made during the last week with the veggies from my CSA, sometimes a few additional things. I don’t always note quantities…they’re kind of simple, pinch and toss type dishes. If you’d like more information about the CSA,

Collard Green Wraps

On: June 22, 2016April 20, 2017 By: Leslie Cook

Today we had to stop working early at the farm (CSA project) due to rain, so I came home and made myself these delicious Collard Green Wraps. Collard greens make a great wrap — the leaves are smooth and pliable and the

Eating joyfully

On: June 17, 2016June 21, 2016 By: Leslie Cook

I picked up my first box from the CSA today. It was filled with Bok choy, chard, kale, spinach, Boston lettuce, red and white radishes, carrots and even a bunch of mint for my Tea with Nana! I have plans for things to

Another Wonderful Day with My CSA

On: June 16, 2016June 17, 2016 By: Leslie Cook

As we worked in muddy fields with the temperature in the 90s, high humidity and burning sun, we all agreed it would be a good thing if every person in the country spent time participating in agriculture to gain an appreciation for what

A Day for Decisions

On: June 13, 2016June 14, 2016 By: Leslie Cook

Yesterday 49 people were killed in Pulse, an LGBT nightclub in Orlando, Florida. I was heartsick when I heard the news. I cried this morning when I read the text messages of Eddie Justice to his mom before he was shot to death. I

Farmer for a day, and what a beautiful day it was!

On: June 9, 2016June 9, 2016 By: Leslie Cook

I joined a CSA (Community Supported Agriculture) this year, and what a beautiful start to the season. Yesterday was sunny with a few beautiful clouds and a cool breeze, perfect gardening weather. This CSA is on the edge of a forest preserve (Brunner

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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