Winter Miso Soupmiso-soup

a super-fast recipe for breakfast or lunch.

in a medium saucepan on medium heat add 2 cups water or broth/soy sauce and hot sauce to taste/a small onion or the white part of a leek chopped/a handful of chopped carrots, turnip, radishes or whatever-and get this simmering for 5 minutes or so. then put in a half pound of chopped greens like mustard, or napa cabbage and some diced tofu. bring it back to a simmer. spoon out a few spoonfuls of broth into a bowl and stir into that 2 tablespoons of miso til it’s a smooth paste (red or white miso)    take the soup off the heat and stir in the the miso paste.

ladle into individual bowls and sprinkle chopped green onion, toasted sesame oil and chili paste.



Simple dahl

Ah, it will be lovely to add some love apples to this simple dahl, but until then, here is a basic dahl using some of our lovely July share.

Dice an onion and sautee it for 5 – 10 minutes in about a tablespoon of your favorite curry powder and a healthy dollop (2 tbsp?) of a nice olive oil or ghee. Add one or two diced zucchini and a few finely chopped leaves of kale or chard, and saute for a few more minutes.
Add this mixture to some lentils which you have already rinsed and soaked. Make sure to add enough fresh water for a long cooking time. Add some diced potatoes (I think last week’s were the best potatoes ever!), and some diced or sliced sweet carrots. Bring this mixture to a boil, then let it simmer for 30 minutes or more, making sure you don’t run out of water. Add salt and more curry to tase, serve over rice, and enjoy (perhaps with white wine with some fresh basil…or basil lemonade?)

Sauteed Kale

A really basic recipe for cooking kale – and other greens.



  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

3 thoughts on “Recipes

  1. Stuffed Patty Pan Squash
    Serves: 6

    3 large pattypan squash, 5-6″
    1 T olive oil
    1 medium onion
    2 shallots
    2-3 cloves garlic
    1 small fennel
    1/2 cup vegetable broth
    2 cups cooked rice
    1 heaping teaspoon curry powder
    1 tsp honey
    3 T tomato sauce
    Oil for the pan
    grated cheese

    Preheat oven to 350F

    Bring a large pot of water to boil. Add squash and boil for 5 minutes. Remove from water.

    Chop onion, shallots, garlic, and fennel. Heat olive oil in a a large skillet over medium heat and add the 4 items. Sprinkle with salt if desired.

    Slice of top 1/2 ” of squashes. Scoop out seeds, and chop any flesh into small pieces and add it to the pan with the alliums. Add 1/4 cup broth and saute until it has been absorbed. Sprinkle with a little sugar and the curry powder. Cook 1-2 minutes longer to mellow the curry.

    Add the rice and the rest of the broth. Cook until rice is heated.

    Place squash in a deep-sided pan and spoon rice mixture into them. Top with a little tomato sauce and sprinkle with cheese.

    Bake for 30 minutes, or until squash is cooked through.


  2. I don’t know how to post a new blog so I will leave it as a comment.

    With all the excess zucchini, I just made some amazing (AMAZING!!) vegan zucchini bread. Here it is and you can use 3 eggs instead of the egg replacer and banana.

    *2 eggs worth of egg replacer (I used Ener G, but there are lots of different ways to do it
    *1 banana
    *1 cup vegetable oil
    *1 1/2 cups sugar
    *2 tsp vanilla extract
    *2 cups of chopped zucchini (I like to shred some of it and leave the rest as chunks)
    *3 cups all-purpose flour
    *1 tsp baking soda
    *1/4 tsp baking powder
    *3 tsp cinnamon
    *1/2 tsp ground cardamon (optional)
    *1/2 tsp ground nutmeg (optional)
    *1 tsp salt
    *3/4 cup nuts (walnuts or pecans – I like to mix both of them)

    Preheat oven to 325.
    Beat the egg replacer and banana (or eggs) til fluffy, then add sugar and oil and beat some more.
    Then mix in zucchini and vanilla.

    Mix the rest of the dry ingredients (except nuts) separate and then mix it with the wet and fold in the nuts.

    Pour it into two floured loaf pans and bake it for 60-70 minutes at 325.

    Its really Good!


  3. I’m not sure how to do this, but I’d like to post the Red Planet Cookbook on this site. It’s 9.1MB, and I don’t know how to do this. Can someone email me the protocol? thanks, Sandy Mayer


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