Vegetating with Leslie - Page 29 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.

Salad for breakfast

On: February 5, 2015December 5, 2022 By: Leslie Cook

Salad for Breakfast – Israeli/Jerusalem Salad is a part of a great alternative to sugary, highly processed “Standard American Breakfasts.”

Israeli White Bean Soup

On: February 3, 2015December 26, 2022 By: Leslie Cook

Israeli White Bean Soup – a favorite recipe from my cafe days, still a big favorite! Easy to make, pretty to look at, delicious, nutritious.

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.”

Lemonade…that’s what happens when you have lemons and a 3D-printed juicer

On: February 3, 2015August 22, 2024 By: Leslie Cook

Lemonade…that’s what you make when life hands you lemons! Real lemonade, that is. Squeezing the lemons by hand you’ll lose a lot. Try this.

Hummus

On: February 1, 2015February 20, 2025 By: Leslie Cook

Hummus is undoubtedly a food of the gods. Creamy. Beautifully seasoned with garlic, cumin, tahina, lemon and olive oil.

Sweet Pepper Salad

On: January 11, 2015April 13, 2024 By: Leslie Cook

Sweet pepper salad — how I love the colors and the color contrasts among my salads! Serve with other beautiful salads.

Lebanese Potato Salad

On: January 10, 2015April 13, 2024 By: Leslie Cook

Lebanese Potato Salad, my version of a classic. The vegan recipe is based on my Dill Potato Salad, always a favorite in my house.

Veggie Cholent: Feeding the Soul

On: August 7, 2014August 22, 2024 By: Leslie Cook

Veggie Cholent, is the veggie version of a traditional stew prepared and put on to cook before the Sabbath begins Friday evening.

Red Cabbage Slaw

On: August 7, 2014August 22, 2024 By: Leslie Cook

Red Cabbage Slaw is one of my Shabbat favorites. On Friday evenings, I enjoy the first meal of the Sabbath.

Dill Potato Salad – A Weekly Home Pleasure, Made Daily In My Cafe

On: August 6, 2014August 21, 2024 By: Leslie Cook

Dill Potato Salad recipe — first made weekly in my home on Shabbat, then made daily in my Cafe, one of sixteen beautiful salads.

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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