Archive for November, 2014

Nothing says vegan Thanksgiving like a faux “turkey” especially when it is made if ground up wild rice, tofu and herbs and shaped into something that might have come from San Onofre nuclear power plant. This is for you, Leif.

2-3 cups cooked wild rice
1 package firm tofu
1/2 cup fresh minced herbs including parsley, thyme, sage, rosemary
Salt and pepper to taste, or add a vegi bouillon cube
Purée above ingredients in food processor
Shape into nuclear “turkey”
Bake 375 degrees F 30-40 min

Use1/4 cup butter or extra virgin olive oil, for drizzling on top of baking ” bird”

Happy Thanksgiving to you all! I will miss sharing this feast with you this year.


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Persimmon season!

It is persimmon season again and I just visited a magnificent orchard of hachiya and fuyu persimmons. I learned the hachiya can be siliced and dried when slightly less soft than is possible to eat them fresh. They are quite sticky when dried, like candy. My food dryer is humming, my freezer full of persimmon purée and my friend Amy is making jam. I love harvests.


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