One of the things I love about fresh berries is that they add an element of playfulness and delight to almost everything. We have eaten this combination of fried mochi, almond amasake and sliced strawberries every day for a few days. It’s a really simple and cute dessert that tastes like summer. I am looking forward to trying it with raspberries next month. Continue reading
This spring I finally became the proud steward of a small plot in our local community garden. The couple I inherited the plot from left me two rhubarb plants and a whole parcel of strawberry plants. I was so excited that first day of orientation.
In Seattle, the rhubarb and the strawberries can be a little out of sync, so these strawberries are from the market. I was too excited to wait for mine to be ripe. Continue reading
We are experiencing a string of REALLY nice weather here in Seattle. The kind that makes me want to eat every meal outside, nap outside and basically hang out and never head back inside. These pack and go rice balls are a sure thing.
Before we go any further, I want to invite you to The Virtual Vegan Potluck tomorrow May 11. Over 150 bloggers will link up, contributing vegan recipes from appetizers to desserts! It’s a feast. I will be contributing my creamy broccoli soup over at sweetveg. The potluck starts at Vegan Bloggers Unite. It’s a super exciting and fun event. Please join us. If you miss the event, don’t worry. These are all blog posts, so you can still peruse them at a later date.
I like to make these rice balls with leftover pressure cooked rice because it packs into a ball nicely. They are healthy, travel well and children seem to like them, which is not always easy to find. At least the children I have encountered. Continue reading
I usually prepare a soup every day. Eaten at the beginning of a meal, it’s a wonderful way to get our digestive juices flowing, our tummies warmed up and prepared for the rest of the meal.
Millet with sweet vegetable soup can be prepared with quinoa or rice as well. Use any of the sweet vegetables such as onion, carrot, winter squash, cabbage and root vegetables. It can be prepared in about 30 minutes, with most of that as cooking time. I like to season it with sea salt in the beginning and a little shoyu near the end. You can also add a light miso to taste at the end instead of the shoyu.
I woke up this morning to a post by Annie at An Unrefined Vegan. She has joined over 200 food bloggers to unite against hunger. We can thank The Giving Table for organizing this effort to increase awareness about the difficulties families face and encourage more people to take action to protect our nation’s food stamp program and other programs that help put food in children’s bellies.
There have been many times when my sisters have been so grateful for the help of food stamps, school lunch programs and the WIC program. There are so many families that can’t put a meal on the table without government support and children who go hungry because they don’t have the support they need. Learn more at Share Our Strength. Continue reading