In my constant quest to find new and arresting flavours for salads and accompaniments at The Kitchen, I pulled out an old hippie classic, The Moosewood Cookbook http://www.molliekatzen.com/ sister to another favourite, The Enchanted Broccoli Forest. Mollie Katzen, was a pioneer of healthy, green and sustainable cooking at the time and the fact that I find her recipes so amazingly contemporary and enduring, is testament to her passion and their honesty. And there is a treasure trove of them. Some are a tad too healthy and granola-y/mung bean sprouty for me but I have selected a few (with our spin on them, of course) for The Kitchen and they are delicious! Today, we want to trim down the number of ingredients. We are looking to show off the integrity of each vegetable. We want to cut our vegetables a bit chunkier. And as always, we are looking for clean, interesting flavours.
Mollie’s books are all beautiful “hand lettered” quirkily illustrated works. They are classics. And an indulgent celebration of vegetables! http://www.youtube.com/watch?v=eFVykGrT0-c
We make her Indonesian Rice Salad with Brown, Fragrant and Black Rice (for interest and colour). The salad involves tossing the warm rice in the cold dressing so that it takes on all the delicious flavours (a good tip). And we make her Thai Salad with a nice peanut dressing. Her Lentil Bulgar (tabbouleh – like) Salad is another goodie. So fresh.
Photo: http://kellyberoldphoto.blogspot.com/
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