Vegevore shares are Back! And Saturday Brunch at Anthony's in Somerville.

Hello Lovelies!

It's been so long since we spoke. How are you? I hope you have been well. I've been busy!

As many of you know, I work full time at Cuisine en Locale. We're an all-local catering and meal delivery service. Recently, we opened up a full-service event hall which is awesome! We took over the old Anthony's Function Hall at 156 Highland Ave in Somerville. We are now officially fully open, and we're cooking up some really exciting new projects that I think you might be interested in!

First, the Vegetarian Share is back! If you have thought you might be interested in our ONCE a Week meal delivery service, but you don't eat meat, this might be just the ticket. We do all the cooking and bring you a nice big bag of awesome food, any Tuesday you like! I am so excited to share that we've revived the Vegetarian version! It now sits in a place of honor, right next to the Omnivore version. It is not entirely gluten free, nor entirely vegan, but we are careful about cross-contact and there will be some items that fit each bill. If there are some folks in your household who are vegan and some who are ovo-lacto or omni, this could work. If there are some folks who eat gluten free and others who don't, this could also be a great choice. If even being cooked in a kitchen where gluten is present gives you difficulty, then unfortunately it might not be the right fit. It's not like the old days when I had a fully gluten free environment to work with, but it is amazing and wonderful food, different every week, and always made from scratch using all local ingredients. If you're interested, email luc@enlocale.com We actually still may have a share left for delivery tomorrow, but please move quickly before it sells out!

Second, we're offering weekly Saturday brunch! We use gorgeous, farm-fresh, local ingredients to make all kinds of brunch favorites. Most items are or can easily be vegetarian, and there are a few great vegan items too. Many menu  items are free of gluten ingredients too, or can be made so easily. Again, we do use gluten in some dishes in our kitchen here, but we are careful about cross-contact. My favorite vegetarian and gluten free dishes include the P.O.P. (Pile o'
Potatoes) - roasted potatoes, sauteed spinach, cheddar or bleu cheese, and poached eggs (great with a dash of Alex's Ugly Sauce), the Fratine (crustless quiche) of the Week; and the Mess in a Cup - flourless Taza chocolate cake with vanilla marscapone whip and chocolate ganache drizzle. (Just ask to skip the oat biscuit that often garnishes it if you're GF - the cookie isn't GF but the rest of the dessert is.) Vegan sides which can make a great meal all together include roasted potatoes, spinach, kale salad, and most of the tasty beverages. There is definitely a whole lot for omnivores too! Did I mention we have a full bar? We actually have two full bars. We serve brunch every Saturday from 10 - 3, and there's live music from 11 - 2. (If you do eat gluten, the reviews on our sticky buns have been off the charts.)

Third, we have some great events coming up, including a monthly comedy show, regular movie nights, and a lot of GREAT rock shows and other concerts. If you want to stay posted about these sorts of events, please email me back and I can add you to our weekly newsletter mailing list. You can also check our newsletters and blog posts at http://cuisineenlocale.com/

Finally, I'm teaching a bunch of classes! I've been teaching at the Boston Center for Adult Education and at Brookline Adult and Community Education. I'm
teaching a basic vegetarian cooking skills class next Tuesday evening, 3/25. I have a few more baking classes coming up too, both gluten and GF. In Brookline, I'm planning a GF cooking and baking series over the summer. This spring and summer, you'll find me hosting locavore events at Anthony's, teaching classes in Boston and Brookline, and also at lots of farmers markets, both selling and shopping.

Thanks for reading, and have a fantastic afternoon!

Much love,
Mary

Holidays are coming! Please place orders now!

Hello good people of Crafty Land!


I also posted this over at the new blog realfoodgourmet.blogspot.com but I can't resist posting here too! SPECIAL DELIVERIES for the holidays! Who can resist?

Oh my goodness, Easter and Passover are right around the corner! I've been working on some chocolate treats and other holiday deliciousness, and I'll tell you about them very soon. (It is not too early to start thinking about a plague of chocolate mint frogs for Passover, or raspberry-filled zombie chocolate bunnies for Easter. A variety of chocolate treats will be available both for holidays and regularly, and sold by weight. What, chocolates any time? YES. Email for details.)

But first, Pi Day and St. Patrick's Day! NOW IS THE TIME TO THINK ABOUT ORDERING FOR PI DAY AND ST. PADDY'S DAY! What? Ordering? Yup, I'm reviving orders and deliveries for the holidays, because I love cooking for you and I miss you! Plus I'm always happy to come cook for you and your family for a fantastic holiday or anytime! (I'm already booked for the first night of Passover and for Good Friday, but I have some other dates free. Please email me if you are interested in any menu for any date at all, and we'll talk!)

I'll be doing plenty of gluten free, real food, delicious, homemade awesome food for all those holidays. Most items will be vegan, and others will be non-vegan. All will be made with care and attention to your family's specific needs. As always, I avoid all gluten ingredients, all soy, peanut, GMOs, and weird stuff. Keeping your food delicious and safe is the top priority!

A Vegan Cottage Pie Begins

Gluten Free, Vegan Pot Pie

Sweet Potato and Local Beef Cottage Pie

For Pi Day, which is really soon, on Thursday, 3/14, I'll do a pie theme! I can do a vegan vegetable pot pie or a non-vegan, dairy-free chicken pot pie. Either way, it will be topped with a gluten free crust, similar to the one I did last year. I'll also do variations on shepherd's pie and cottage pie - I'm leaning toward a ground lamb filling with a mashed squash topping, and maybe a turkey one with a sweet potato topping, but we can figure it all out together based on customer interest. I'll pack these savory pies in recyclable foil pans so you can reheat easily - just pop them in the oven.

I will also do some sweet pies, of course! Last year's gluten free vegan pecan pie was amazing, and I'll definitely reprise that. I've also been working on a raw vegan avocado lime pie that I'm pretty excited about, and a banana cream pie with coconut custard. Yum!

This is the best pecan pie ever. Ever!

For St. Patrick's Day, which is next Sunday the 17th, I will make you delicious gluten free, vegan Irish soda bread. Remember how yummy that was last year? I miss it, and I want to make it for you again. It was so darn good. I'll also make colcannon: mashed potatoes with kale and general yumminess (can be made vegan with olive oil, or with dairy butter) AND I'll do a cabbage side - with or without bacon. If there's enough interest, I might do corned beef brisket too. If you're interested, please email me soon so we can plan! Write to me any time at rathercraftymary@gmail.com

Looking forward to cooking for you all soon!

Much love,
Chef Mary

Healthy fermented foods! And a recipe for cultured cashew creme.

Hello everyone!

Today I want to write about natural fermentation. There are so many different kinds of fermented foods and beverages. Of course we all know about beer, wine, cider, and vinegars. Those are all the products of yeast fermentation.

Sourdough breads are also a product of slow yeast fermentation. This makes the grains much more digestible. If you are able to digest wheat or other grains, sourdoughs are the healthiest ways to enjoy them.

There are also fermented soy products. For those of you who are not allergic to soy and choose to eat it, organic, naturally fermented soy products like miso and natto can be much healthier additions to the diet than unfermented soy. I don't consume soy nor do I endorse it as a food, honestly, but if you do eat soy please use only fermented, and certified organic!

Right now I am really interested in lactofermentation. Lactofermented vegetables (and dairy if you tolerate it) can be nourishing ways to add probiotics to your diet. Unlike the breads, beers, wines, and hard ciders which all use yeast, lactofermented veggies are made by bacteria.

Some of the bacteria that create the lactofermentation process produce vitamin K2, which is so important for your health! We all know about K1, the one found in dark green leafy veggies, that helps with correct blood clotting. Yay green leafy veggies! But K2 is just as important! It helps you use vitamin D and calcium. It helps feed all the organs and tissues in your body. You need K2! There is debate about whether the body can make K2 out of K1, then use it. It used to be thought that you could, but now researchers are not so sure whether you can absorb it properly. Best to eat lots of healthy fermented foods with healthy fats for proper absorption to be sure! As a bonus, some of those healthy bacteria from the food will hang out in your gut and help with digesting everything you eat.

Once upon a time, I made my own dairy yogurt every week. Sometimes I used pasteurized goat milk, and sometimes raw cow milk, depending on what I could get. I stopped doing this when we went vegan, but I am thinking of trying it again. I'm looking into places to get raw unpasteurized cow and goat milk for yogurt and cheese. There are some in Massachusetts. I'll keep you posted, and then I'll do some posts about dairy yogurt and raw milk cheeses. (I'll also mention which cheeses have a lot more K2 than others - different cultures produce different amounts of it.)

While I was vegan (and even now that I am no longer vegan) I made cultured cashew creme. I'm going to teach you how to do that a little later in this post.

I also love lactofermented vegetables. Sauerkraut is amazingly nourishing stuff. It helps with digestion. It is delicious. It is full of that awesome K2 I was talking about earlier. Real kim chi is also lactofermented cabbage with lots of other healthy seasonings. I'll do posts about how to make both in the future.

But cabbage isn't the only vegetable you can do this with! It is definitely one of the cheapest, but far from the only one. I am going to try making a healthy fermented drink called beet kvass, and tell you about my adventures with that soon too. So many adventures!

For now, here's the recipe (more of a method, really) for cultured cashew creme!

You'll need:

Raw cashews (preferably the really raw sort, where heat isn't used in extracting them from their shells; but the ones labeled as raw in the grocery store will do)
Filtered water
Lemon juice (freshly squeezed and organic)
Probiotics
Sea salt

First, soak the cashews. You can get away with an hour, but I like to soak at least a few hours. This isn't like with other nuts where you really need to soak 8 or 12 hours; cashews are special like that. When you soak your cashews, take your lemons out of the fridge. They produce the most juice when they are at room temperature.

So you soak your cashews, then drain and rinse them. Put them in the blender jar, squeeze your lemons, and add the lemon juice to the blender. How much, you ask? Well, for a cup of cashews you might use the juice of a small lemon or half the juice of a large lemon. It's to taste, and you'll be adjusting it later.

Add a splash of water and blend. Start slow, scrape down a few times, and keep blending and adding a TINY bit of water at a time until you have a thick, smooth, creamy consistency. You want it to be thick like yogurt. It will only thicken up a little while culturing, unlike dairy yogurt. So make it only a tiny bit runnier than you want your finished product to be.

Once you have a beautifully smooth texture, stir in some probiotics or yogurt starter culture. Most starter culture packets contain traces of dairy. If you are dairy-free and/or vegan, use probiotic capsules instead. I like Country Life's Powerdophilus, but you should use whatever vegan probiotics you like that come in a capsule or powder format. I add about three capsules for about a cup to a cup and a half of cashews. Stir it in, transfer to a glass bowl or jar, and cover loosely. Set in a warm place.

If you have a dehydrator and are using it to dehydrate something else, set your cashew creme on top or on a towel inside. (I rarely turn mine above 105, and that's about the temp you want here. Cooler is okay, warmer will kill enzymes and damage these sensitive bacteria.) If you don't have one, just find a warm place. The cupboard above your fridge is a warm stable place. Any safe shelf is fine - just don't close the cupboard or forget where you put it!

Let it culture overnight or longer, up to about 24 hours, depending on how warm or cool your kitchen is, and how strongly you would like it to taste.

Now you can season to taste with more lemon and some sea salt, chill it down, use it in dips and dressings, or whatever you like! To make a ranch-like dressing, add some fresh or dried dill, parsley, garlic, and onion. Add a little more lemon or some raw apple cider vinegar and a pinch of sea salt. Let it sit in the fridge for an hour while the flavors meld (it won't taste like much at first if you use dried herbs, but the flavors will blossom and combine as the dressing chills.)

Make an antioxidant-rich curry dip by stirring in some fresh ginger and your favorite curry powder.

You can even add some raw honey or local maple syrup and a little raw cacao powder, and have a healthier and very satisfying sweet snack or topping.

You can also stir this creme into raw or cooked veggie "pasta" dishes, salads and slaws, chilled soups, anywhere you might otherwise have used yogurt or sour cream! For some people, this is easier to digest than dairy. And it's so much healthier than the non-dairy yogurts you can buy in the store. Live active cultures, no stabilizers or fillers, nothing but what you put in there. Nothing but real, honest food. Enjoy!

One Last Menu: Monday, December 3

Hello CraftyLand!

The holiday season is upon us! Shops are decorated for Christmas. Hanukkah begins soon. And the weather is finally turning just a bit wintry.

As you know, this will be the last menu for delivery for a while. Of course, I am available to come and cook in your home or for special events of almost any size. I can accommodate a wide range of dietary needs and tailor cooking specifically for your needs.

There will be plenty of opportunities to see me around town, too! I'll still be cooking at Cuisine en Locale, for large and small events, pop-ups, and ONCEs. And don't forget to check out the Downtown Crossing Holiday Market - lots of local small businesses (including Alex's Ugly Sauce for the next couple weeks) are set up there every day until 7 pm to help you finish your holiday shopping!

Without further ado, here it is! A delightful new menu with a touch of holiday flair. This menu will be ready for delivery on Monday, December 3.

Thank you, and I look forward to seeing you all very soon!

Much love,
Chef Mary

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SOUP:

Pumpkin Apple Soup! Not spicy, but richly flavored with sage and nutmeg, this soup will warm your soul on any winter night! $9

PLATES:

Vegetable Lasagna: Gluten free brown rice pasta layered with plenty of seasonal veggies and cashew "ricotta." What kinds of veggies? That's up to the farmer's market, but I expect to see butternut squash, tasty greens, and more. $13

Carrot Masala Dip: Vivid flavors warm you from your tastebuds to your toes. With sesame tahini, fresh ginger, and warming spices. Served with fresh veggies to dip. $12

Red Bean and Seasonal Veggie Chili: Nourishing, warm, and just a bit spicy. Served with brown rice. $11

BAKERY:

Banana Buckwheat Chocolate Chip Muffins! Everyone's favorite! I can do them without chocolate on request. $10 half dozen, $18 dozen

By popular request, my famous Chocolate Hazelnut Spread! Served with chocolate chip scones so yummy you'd never know they were gluten free and vegan. (I can do a chocolate-free, cinnamon-vanilla version with cream scones on request.) Yum! $12

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Please inform me or remind me if you have any allergies or sensitivities. I do not use wheat, gluten, meat, fish, egg, dairy, soy, or peanut in any Rather Crafty dishes. I do use tree nuts and seeds in some dishes, and while I am careful to minimize the risk of cross-contact, some risk exists. I use fresh fruits and veggies, local and/or organic when possible. Below is a guide to help you choose based on allergies, but it is not a comprehensive ingredients list.

SOUP: Small amount of cooked garlic and onion in broth and soup itself. No nuts.
LASAGNA: Will probably contain some cooked garlic. Will definitely contain cashews.
DIP: Contains some garlic. Contains sesame. No tree nuts. Richly flavored with Indian spices, but not super hot.
CHILI: Some cooked onion and garlic. No nuts. Contains beans. A little spicy.
MUFFINS: No nuts. May be done without chocolate on request.
CHOCOLATE SPREAD: Contains nuts. Scones contain cashews.

RAW: Choose carrot dip and the chocolate spread without scones.
GRAIN FREE: Choose soup, carrot dip, chili minus the rice, and chocolate spread without the scones.
ACD: Savory dishes are good choices for most. Muffins and chocolate spread are somewhat sweet; use your best judgement.

Looking forward to seeing you all soon!

Love,
Chef Mary

New Menu for Monday, November 26 and an Announcement

Happy Thanksgiving week!

I am so thankful to have had the opportunity to cook for you and your families these last two years. I am very lucky to have gotten to know you!

I have a difficult announcement to make. I will be delivering Monday, November 26 and Monday, December 3, and then I will be putting Rather Crafty's weekly deliveries on indefinite hiatus. This hasn't been an easy decision, but it is what I must do.

I will continue to be available for events and special orders. I will definitely be available to come and cook in your home. I can spend an afternoon cooking for you or with you in your kitchen. When I'm done, there will be plenty of yummy food tailored specifically to your family's needs and preferences. I can put some in the fridge for that week, and some in the freezer for later. I can also teach you some of my recipes! It's fun to gather your friends in the kitchen and learn a new recipe or method. Always wondered how I make the muffins so tender and delicious? Why my soups are so nourishing? Here's a great chance to learn! I can even teach your kids and their friends age-appropriate techniques and recipes. I have years of experience baking with and for kids.

So I hope to remain part of your culinary lives! In the meantime, I'll be working on a cookbook, among other projects. You'll still see me at the farmers' markets. (Our friends the Stillmans will be in JP Saturdays through December, then at the Winter Farmers Market at the Somerville Armory on Saturdays through May. Our friends at Alex's Ugly Sauce will be at the Downtown Crossing Holiday Markets a lot in the next month and a half. Check them out!)

So with a bold look forward, and some sadness too, here is the second to last weekly menu. I will deliver this menu on Monday, November 26.

Thank you so much, and I look forward to cooking for you soon!

Much love,

Chef Mary

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SOUP:

Roasted Beet Soup! Liven up your chilly evening with this lovely fuschia soup! Great hot or cold. $9

PLATES:

Southwestern black bean dip, with crunchy veggies on the side. Yum! $10

Roasted root veggie medley, with millet and green veggies du jour. Topped with toasted pumpkin seeds. $11

Butternut squash stuffed potatoes! One of my all-time favorites, with green veggies to round it out. Served with a dollop of cultured cashew creme on the side. $12

BAKERY:

Cranberry ginger muffins! $10 half dozen, $18 dozen

Maple walnut granola balls $9

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Please inform me (or remind me) if you have any sensitivities or allergies. Everything is free of dairy, egg, meat, and other animal products. I do not use wheat or other gluten grains. I do not use soy or peanut. I do use fresh fruits and veggies (local and/or organic when possible), tree nuts, seeds, beans, and non-gluten grains.

SOUP: Contains cashews. I can do a small batch without on request. Contains just a little onion and garlic.
BEAN DIP: A little onion and garlic. Slightly spicy, but won't knock your socks off. Safe for most.
ROOTS: I think this one is safe for everyone!
POTATOES: If you're sensitive to cashews, skip the creme. Should be safe for everyone that way. Filling contains nutritional yeast, which is not related to candida. Also contains a tiny splash of apple cider vinegar and just a little garlic.
MUFFINS: Safe for all; ACD use your judgement.
GRANOLA BALLS: Contain almonds and walnuts. ACD use your judgement.

Corn-free: There is no corn in anything this week.
Grain-free: Choose soup, bean dip, and potatoes.
Garlic and onion: a little in the soup and bean dip. Tiny bit of garlic in potatoes.
Nut-free: Choose bean dip, roots, potatoes minus cashew creme, soup minus the cashews, and the muffins.
ACD: Savories are all great choices. Sweets in moderation are reasonably good choices for later stages.

Thanks for reading!

Love,
Your very favorite personal chef, Mary

A Crafty Thanksgiving Menu for Tuesday, 11/20

Happy Thanksgiving!

That's right, next Thursday is Thanksgiving Day!

Some of you will spend it with family, some with friends, and some will choose a quieter evening. I'm told that some folks even watch parades or football games on TV. Holidays bring their own challenges though - sometimes a holiday buffet offers few choices for the sensitive. Some of you are vegetarian or vegan. Some need help finding something that's gluten-free or soy-free. And of course some of you just want a hand with delicious veggie dishes that you could serve as sides or mains!

Well, here in CraftyLand, I've got some great dishes to help you out! All could serve as mains, sides, or food for days other than the holiday itself. Bring a few to a potluck, and save a few for yourself. Some dishes are particularly Thanksgiving-y, and others are versatile enough to enjoy any day of the year.

This week I will be delivering on Tuesday, November 20. Why Tuesday? Well, many of you will be travelling Tuesday or Wednesday, so I want to get your food to you as early as possible. But I also want to make sure it's fresh and awesome for your big meal on Thursday. Tuesday just makes sense this week.

If you have a different location or schedule on Tuesday (for example, you're leaving for the airport at 3 so want to make sure your food is in your hands earlier) let me know and we'll work something out.

Thanks, and I look forward to helping you have a fantastic and relaxed Thanksgiving!

Much love,
Chef Mary

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SOUP:

Broccoli potato soup! A lovely green, this mostly-pureed soup is richly flavored, nutritious, and surprisingly creamy, even without dairy or nuts. $9

PLATES:

Pumpkin salad! Fresh greens topped with roasted sunshine squash and maple-cayenne walnuts. With a balsamic dressing on the side. My favorite! $12

Boston baked beans are the official state bean of Massachusetts! The ever-popular, slow-simmered beans, served with veg du jour and a sweet potato corn muffin. $11

Carnival squash stuffed with mushrooms, wild rice, and local sage. A sophisticated main or side for your festive table. Served with some of my delicious mushroom gravy on the side.  $13

Just groovy mushroom gravy. How often do you get to enjoy a vegan, gluten free gravy that is even better than the traditional kind? 100% homemade, including the veggie-mushroom broth. $9/ pint

BAKERY:

Sweet potato corn muffins! Will they keep well until Thursday? Yes! These muffins stay fresh and the flavors develop for days. So get extra for the Thanksgiving table, and for breakfast the next morning! $10 half dozen, $18 dozen.

Pear and apple crisp, with a crunchy topping of gluten free oats and warming spices. With cinnamon vanilla cashew creme on the side. $9

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Please inform me (or remind me) if you have any allergies or sensitivities. Everything is free of dairy, egg, meat, soy, peanut, wheat, and gluten ingredients. Below is a helpful guide to choosing with sensitivities, but is not a comprehensive ingredients list.

Soup does not contain nuts. It contains a little garlic. Broth also contains some garlic and onion.
Pumpkin salad contains walnuts. I can put them on the side if you like, or substitute pumpkin seeds. Dressing contains balsamic vinegar. No alliums.
Baked beans contain a small amount of fully cooked onion and garlic.
Stuffed squash contains some cooked onion, but not a whole lot. Gravy contains cashews, but it's on the side. Both contain mushrooms.
Muffins contain cornmeal. No nuts.
Crisp contains almonds. Cashew creme contains cashews.

ACD: There's some brown sugar in the baked beans. There's balsamic vinegar and just a splash of maple in the salad dressing. Nuts on salad contain maple. Salad with pumpkin seeds instead of nuts is a great ACD choice, if you tolerate balsamico. Soup is an excellent choice. If you tolerate cooked mushrooms, then the squash is a great choice too. Baked goods are naturally a little sweeter; crisp moreso than muffins.

Grain-free: Choose soup, pumpkin salad, and baked beans without the muffin.

And we're back! A Crafty new menu for Monday, 11/12

Welcome back to autumn. I've missed you!

It's been an exciting season for all of us, with lots of events, challenging weather, suspenseful elections, and plenty more going on. I hope you are all weathering the latest storm comfortably!

I'm writing to you from my family's home in Connecticut, where it is snowing hard. The internet was down all day, but it's finally back up. Huzzah!

I will be back in Boston in time to cook this delicious menu for you. Please place orders through Saturday night. I will deliver to your home or workplace on Monday afternoon, November 12. If you are a teacher or otherwise not planning to be where you usually are on Veterans' Day, let me know and we'll make alternate arrangements.

Thanks so much, and I look forward to cooking for you soon!

Much love,

Chef Mary

SOUP

Curried Carrot Almond Soup. Bring some warm sunshine into this snowy, slushy weekend! $9

PLATES

Autumn Bento featuring black rice onigiri, local veggie kinpira, and delicious farmers market treats! $12

Sweet Potatoes with caramelized onions and homemade dried local apples. (Contains a very small amount of honey.) Served with quinoa and veg du jour, and topped with cashews. $12

Raw sprouted sunflower seed hummus with crunchy veggies to dip.  Yum! $10

BAKERY

Pumpkin muffins with chocolate chips! One of Earnest's favorites. (Chocolate may be omitted on request.) $10 half dozen, $18 dozen

Mint Chocolate Frogs! Harry Potter fans will especially appreciate these peppermint-filled chocolate critters. $10

Please inform me (or remind me) before ordering if you have any allergies or sensitivities. All menu items are free of soy, peanut, wheat, gluten, meat, egg, and dairy ingredients.

The following is not a comprehensive ingredients list. It's simply a summary that I hope will help the most sensitive among us order.

SOUP: Contains almonds, and some cooked garlic and onion. Will be flavorful, but not super spicy.

BENTO: Contains sesame, nuts, beans, and garlic.

SWEET POTATOES: Contains cashews, which can be omitted or switched to pumpkin seeds on request. Contains cooked onions.

HUMMUS: Contains sesame and sunflower seeds. No beans or tree nuts. Contains raw garlic.

MUFFINS: Chocolate may be omitted on request.

FROGS: Contain chocolate and coconut.

Raw: Choose hummus.

Grain-free: Choose soup, hummus, and frogs.

Low sugar: All the savories are good choices. Muffins are not too sweet. Frogs are dark chocolate; use personal judgment.

ACD: As above, all the savories are good choices, depending on tolerance to vinegar. Bento fillings may contain a little rice vinegar, ACV, and coconut aminos (made from naturally fermented coconut sap, this sauce tastes similar to soy sauce, but is 100% GF and soy free too! Sugar free; generally considered safe for ACD.) Hummus contains nutritional yeast (not related to candida) and a tiny bit of raw apple cider vinegar. The dried apples on the sweet potatoes add only a little sweetness, but I can leave them off if you don't tolerate dried fruit. There is only a trace of honey, to keep them from oxidizing while dehydrating.

Looking forward to seeing everyone soon!

Much love,
Chef Mary

New Menu! To deliver Tuesday, October 16

Happy fall!

There's a chill in the air, and the leaves have suddenly started to turn colors and fall off the trees. It seems like just last week it was summer!

Here's a great new menu to welcome the chilly weather. Warm up some stuffed acorn squash and some local-veggie chili, snuggle up with a good book, and enjoy!

This menu will be ready to deliver on Tuesday, October 16. Yup, I think we'll be moving back to Tuesdays for a bit and see how it works out for everyone.

Thank you all so much, and I look forward to cooking for you soon!

Much love,
Chef Mary

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SOUP:

Chunky White Bean and Local Veggie Stew $9

PLATES

Acorn Squash stuffed with dried fruit, herbs, and quinoa! Is there anything better in the fall than a lovely warm squash, infused with fragrant sage, studded with chewy apples and crunchy pecans? With local greens du jour. Yum! $12

Muhammara! This middle-eastern style walnut dip is traditionally made with roasted red peppers, but I am offering an even-healthier, just as scrumptious, raw version! Kissed by fragrant cumin and a splash of lemon juice. Served with crunchy veggies to dip. $12

Chili! Hearty beans, lots of local veggies, and rich spices. Delicious, filling, and so good for you! With a nice mound of brown rice to round it all out. $11

BAKERY

Chocolate Zucchini Muffins! With chocolate chips AND chopped walnuts! (Add-ins may be omitted.) Remember when we thought the local zucchini was done for the season? Well thank goodness we were wrong! Back for one last great hurrah! $10 half dozen, $18 dozen

Maple Walnut Granola Balls! Yum! Another popular favorite for all ages, from 2 to 102! $9

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Please inform me before ordering if you have any allergies or sensitivities. At Rather Crafty, we do not use any meat, dairy, or egg ingredients. We do not use peanut, soy, wheat, or other gluten-containing ingredients.

We do use a lot of fresh fruits and veggies, local and/or organic when possible. We also use tree nuts, seeds, beans, and non-gluten-containing grains; also organic when possible. We occasionally use real honey, but because some people choose not to use honey I let you know when I use it (like in the dried apples.) The following is not a comprehensive list of ingredients, so please do remind me if I have forgotten to include your dietary sensitivity or path.

Soup contains some cooked onion and garlic.
Squash contains pecans, which may be omitted on request. When I dry the fruit, I dip it in a little honey diluted with water to prevent oxidation, so there's a tiny bit of honey present.
Muhammara contains lots of walnuts, and a small amount of raw garlic.
Chili contains some cooked onions and garlic, and may be medium-spicy for some.
Muffins contain cocoa. Chocolate chips and/or walnuts may be omitted to make them less chocolatey and free of nuts (but I recommend them with both!)
Granola Balls contain nuts. They also contain certified gluten free oats.

NUTS: I use nuts in the kitchen, so even though I am very careful, the possibility of cross-contact exists. Actual pieces of nuts may be omitted everywhere except muhammara and granola balls, which both rely on nuts to work.
RAW: choose muhammara
ACD/low sugar: Definitely choose soup and chili. Choose squash if you tolerate dried fruit. Muhammara contains nutritional yeast, which is not related to candida. Granola balls are sweetened exclusively with maple syrup. Muffins contain organic brown sugar, so if you are sensitive to cane sugar even in reasonable amounts, then you might choose differently.
GRAIN FREE: Definitely choose muhammara. Choose soup and chili (omitting the rice with the chili) if you tolerate beans. If you tolerate quinoa (a pseudograin, not a true grain) then you might also choose the squash.

Thanks!

Much love,
Chef Mary

Happy October! A new menu for Tuesday, October 9

Happy October!

Next week, I will deliver on Tuesday, October 9. So many among you will have a different schedule because of the Monday holiday, that it just makes sense to go back to Tuesday delivery this time.

Please place orders by the end of the night on Sunday night, for delivery on Tuesday, October 9. Orders may be placed by emailing me at rathercraftymary at gmail dot com.

This week we get to celebrate World Teachers' Day on Friday the 5th. Happy Day to all you teachers out there! In your honor, we've got some delicious local apples on this new menu.

Looking forward to seeing you all soon!

Much love,
Chef Mary

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SOUP:

Mushroom Noodle Soup! Made with homemade shiitake mushroom broth, sauteed crimini mushrooms, and GF brown rice pasta, of course! $9

PLATES:

Three Sisters Platter. Almost every Native American tribe tells a variation of the story of the Three Sisters: Tall Corn reaches for the golden sun, and provides support for Bean. Bean nourishes the soil, feeding her sisters. Squash's broad leaves shade and protect her sisters' roots in the soil. Made from lots of local veggies, of course! $12

Local Potatoes Stuffed with Butternut Squash, with cultured cashew creme to dip. My favorite variation on a seasonal treat: twice-baked potatoes! $11

Southwestern Black Bean Dip with crunchy veggies. Everyone loves this dip! $10

BAKERY:

Banana buckwheat chocolate chip muffins! Everyone's favorite! $10 half dozen, $18 dozen

Cinnamon Maple Almond Butter spread, with dried local apples to dip. All raw except the touch of maple, of course. Apples contain just a touch of honey to help prevent oxidation. $9

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Please inform me before ordering if you have any allergies or sensitivities. At Rather Crafty, we do not use any meat, dairy, or egg ingredients. We do not use peanut, soy, wheat, or other gluten-containing ingredients.

We do use a lot of fresh fruits and veggies, local and/or organic when possible. We also use tree nuts, seeds, beans, and non-gluten-containing grains; also organic when possible. We occasionally use ethically produced honey, but because some people choose not to use honey it is marked on the menu. The following is not a comprehensive list of ingredients, so please do remind me if I have forgotten to include your dietary sensitivity or path.

The Soup, Three Sisters, Stuffed Potatoes, and Bean Dip each contain a small amount of garlic.
Cashew Creme that accompanies the Stuffed Potato plate can be omitted.
Muffins contain chocolate; may be omitted on request.
Almond butter contains nuts, of course! Apples contain a small amount of honey. This dish is 95% raw. Almonds are soaked and dehydrated, of course.
Stuffed Potatoes, Bean Dip, and Almond Butter are all grain-free. Muffins are made with 100% buckwheat flour.

Thank you all so much, and I look forward to cooking for you soon!

Much love,
Chef Mary

Your favorite personal chef has a new menu for you! For Monday, October 1!

Happy Fall!

It is officially autumn here in Crafty Land. The days are getting shorter, and the sunlight has taken on a beautiful golden tint.

Next Sunday, September 30 is the Mid-Autumn Festival, celebrated in some Asian countries. It is also known as the Moon Cake Festival. Inspired by the traditional moon cakes, I'll be reprising my delectable Mochi Moons! Yum!

This menu will be ready for delivery on Monday, October 1. Please try to place orders by the end of Saturday night, (but I do my best to try to accommodate orders that come in on Sunday.)

Thank you all so much for your continued support!

Love,
Chef Mary

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SOUP:

Broccoli Potato Soup! A mostly-smooth, all-lovely green soup. Great hot or cold! $8

PLATES:

Black Bean Veggie Patties with rice "buns", roasted wedges of sweet potatoes, and homemade spicy ketchup! $12

Raw Sprouted Sunflower Seed Hummus! Plenty of protein, lots of vitamins and minerals, and the good kind of slow-release carbs to sustain you through the afternoon make this a perfectly balanced meal-to-go. $10

African-inspired Sweet Potato and Cashew Stew! Warmly spicy, but not super hot, Aleppo pepper lends an authentic and lovely note to this stew of veggies and beans, with a touch of smooth cashew butter and crunchy cashews on top to round it all out. Served with millet. $12

BAKERY:

Pear Ginger Muffins! Oh how I love pear season! $10 half dozen, $18 dozen

It's the Mid-Autumn Festival. Celebrate with some of these delicious Mochi Moons! With a sophisticated, not-too-sweet filling of cinnamon, dates, and white beans. $9

Generously sized pumpkin chocolate chip almond butter brownie. Grain-free, and decadent! $8

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Please inform me before ordering if you have any sensitivities or allergies. Rather Crafty does not use any meat, egg, or dairy ingredients. We do not use wheat or any other gluten-containing ingredients. We do not use peanuts or soy.

We DO use lots of fresh, nutritious fruits and veggies - local and/or organic when possible. (Stillman Family Farms is our favorite source for Conscientiously Grown produce.) We also use beans, nuts, seeds, and non-gluten-producing grains and pseudograins.

Below is a rundown of additional sensitivities I'm aware of in our midst. It is not a comprehensive ingredients list, of course, so please let me know about your sensitivities. Ask me anything!

SOUP: Contains a small amount of cooked garlic.
PATTIES: Small amount of cooked garlic.
STEW: Contains cashews, and a small amount of cooked garlic and onion.
HUMMUS: Contains sunflower seeds, sesame seeds, and raw garlic.
MUFFINS: Contain almonds.
MOONS: Mochi is one of the very few instances where I use white rice flour instead of whole grain brown rice.
BROWNIE: Contains almonds and chocolate (both cocoa powder and allergy-friendly Enjoy Life mini chocolate chips.)

RAW: Choose hummus.
ACD/Sugar free/Low glycemic impact: Choose soup, patties, and stew. If you tolerate nutritional yeast and small amounts of raw apple cider vinegar, choose hummus too.
Grain Free: Choose soup, sweet potato stew omitting the millet, hummus, and brownie.

Special earth-friendly note: I do accept returns of clean containers in good condition. (I will re-wash them before using them, of course!)

Thanks so much, and I look forward to cooking for everyone soon!

Much love,
Chef Mary

A Crafty New Menu for Monday, September 24!

Avast, ye hearties! Tomorrow (today by the time most of you read this) is International Talk Like a Pirate Day! So take advantage of this silliest of holidays to say "Arrrrgh!" as often as possible.

I don't think many pirates get to enjoy such delectable treats as roasted pumpkin salad with spicy maple walnuts, or my mom's famous butternut squash soup, but I bet they wish they could!

Next Monday, September 24 is Cherries Jubilee Day, so we're going to celebrate with cherry muffins!

Please email me with orders, questions, and comments. Feel free to pass the menu along to your friends and family! I accept orders as long as possible, but it helps to have them in through Saturday night. I'll visit the farmers Saturday, cook all day Sunday, finish it up Monday morning, and deliver straight to your home or workplace on Monday, September 24.

Thanks so much, and I look forward to cooking for all of you soon!

Much love,
Chef Mary

P.S. I will be cooking brunch at Centre St Cafe, my old haunt, this coming Saturday, September 22. Feel free to swing by and say hi (and enjoy a delicious brunch!) CSC isn't a GF or vegan restaurant, but we do offer some dishes that are vegan-friendly, and lots that are vegetarian. For the very gluten sensitive, don't worry - Rather Crafty all happens in a totally gluten free environment and I use different tools, equipment, and I even have different sets of clothes for cooking in gluten and non-gluten kitchens. No gluten gets tracked into CraftyLand!

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SOUP

Butternut Squash Soup! Based on my mother's recipe, this is one of my very favorite soups. Lovely local squash from our friends at Stillman Family Farms, roasted to perfection then pureed with homemade veggie broth, thyme, and cashews for a touch of creaminess. I can't wait! $8

PLATES

Tuscan style white bean dip with fragrant herbs. Served with crunchy fresh veggies to dip! $10

Mac and Cheezy Sauce! Certified gluten free brown rice pasta, smothered in creamy, luscious sauce that you won't believe is completely vegan! Topped with homemade GF bread crumbs, with veg du jour on the side. $12

Roasted Pumpkin Salad with Sweet and Spicy Walnuts. Maple balsamic dressing on the side. By popular request, one of our very favorite fall dishes is back! $11 

BAKERY

Apple Crisp! Local apples and plenty of delicious spices get all happy when baked under a crunchy topping of GF oats, cinnamon, nutmeg, and a kiss of organic brown sugar. With a dollop of vanilla maple cashew creme on the side. Yum! A generous slice for $10

Cherry chocolate chip muffins! These muffins are studded with chewy dried cherries, delicious mini chocolate chips, and crunchy sliced almonds. A symphony for your taste buds! $10 half dozen, $18 dozen.

EDIT: There was a special request for my world-famous Almond Butter Chocolate Chip Cookie Sandwiches, filled with delectable chocolate frosting. A generously-sized pair of sandwiches (four cookies in all) wrapped up all pretty for just $9  YUM!

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Please inform me before ordering if you or anyone in your family has any allergies or sensitivities. I do not use any meat, dairy, or egg ingredients. I do not use any wheat or other gluten ingredients. I do not use peanuts or soy ingredients.

I do use fresh fruits, veggies, beans, nuts, seeds, and non-gluten grains; local and/or organic when possible.

Below is not a comprehensive ingredients list, but it's a helpful roundup of some of the sensitivities and other dietary concerns I am aware of out there in CraftyLand.

SOUP: The homemade broth contains some onion and garlic, but I can make a small batch without additional alliums, on request. Cashews may be omitted.
BEAN DIP: Contains garlic and beans.
MAC AND CHEEZY SAUCE: Contains cashews. A small amount of onions and garlic. Pasta is certified gluten free, made from brown rice. Bread crumbs are homemade from GF flours.
PUMPKIN SALAD: Contains walnuts. May be omitted and/or substituted with toasted or raw pumpkin seeds on request.
CRISP: Contains almonds. Oats are certified gluten free. Cashew creme may be omitted on request.
MUFFINS: Contain almonds and chocolate. May be omitted on request.

ACD/NO YEAST/LOW SUGAR: Choose soup and bean dip. If you tolerate a little maple syrup and balsamico, I recommend the salad too! Mac and cheezy sauce contains nutritional yeast and the bread crumb topping contains baker's yeast, but it does not contain any added sugar so it is safe for those for whom sugar is a concern but yeast is not.
SCD/GRAIN FREE/PALEO FRIENDLY: Choose soup, salad, and if you tolerate beans, then the dip too.
RAW: I can do a raw version of the salad, substituting soaked and dehydrated walnuts or pumpkin seeds for the maple glazed ones, and other local raw veggies for the roast pumpkin.

Thanks so much, and I look forward to seeing you all soon.
Arrrrrrrrrgh!
Mary

L'Shana Tovah! A Crafty New Year's Menu for Monday, September 17

Hello Crafty Land!

Today was a day of remembrance and reflection, and a time for all of us to strive for peace and gentleness in our lives.

Next week starts a new year in the Jewish calendar, with the holiday of Rosh Hashannah! At this time of year, it is traditional to enjoy apples dipped in honey, to symbolize a sweet new year. Apples and gorgeous local honey make a few appearances this week, so keep your eyes open throughout the menu! (If you are a person who avoids honey, don't worry - all occurrences of honey are marked!) I am also offering plenty of other wonderfully comforting plates to feed our souls.

This menu will be ready for delivery on Monday, September 17. (I know some of you are travelling on Mondays - perhaps we can make alternate arrangements. It never hurts to ask!) Please email your order any time between now and Saturday night (though I do my best to accommodate orders that come in Sunday as well.) Thanks so much to all of you, and I look forward to seeing you all soon!

L'Shana Tova! (Happy New Year!)

Much love,
Chef Mary

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SOUP

Red and Yellow Pepper Soup! Local peppers are at the peak of ripeness right now, and I was inspired to create a creamy soup from them. Delicately seasoned with thyme and paprika, and blended up with cashew creme. Yum! $9

PLATES

Sweet Potato Kugel: At once savory and sweet, and entirely delicious! Served with apple-walnut charoset. (Charoset contains a touch of honey, and a very small amount of alcohol.) $11

Mock Chopped Liver: Okay, it sounds crazy, but this is actually a traditional (and super delicious) dish! Made with walnuts and mushrooms. Served with your choice of roasted potato slices or crunchy veggies to dip. (If you don't choose, I might choose for you!) $12

Jamaican Rice and Peas! Not what we would usually call peas in the U.S., this dish is red beans and brown rice, cooked with coconut milk and warming spices. Yum! Rounded out with local veg du jour. $10

BAKERY

Apple, Date, and Honey Muffins! Such a fantastic combination, in a deliciously nut-free muffin. $10 half dozen, $18 dozen.

Chocolate Chip Cookie Sandwiches: The BEST flourless almond butter cookies studded with yummy mini chocolate chips and filled with hand-whipped chocolate frosting. A pair of generously sized sandwiches, wrapped up all prettily with ribbons! $9

Gingerbread Cake! I have been waiting for the weather to turn cool enough to warrant this gorgeous, moist, dark, rich confection. Not too sweet, made from buckwheat and spices, kissed with honey and iron-rich organic molasses. I can't wait! $8

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In my kitchen, I use only the best ingredients. I do not use gluten or gluten-containing ingredients. I do not use peanuts or soy. I do not use meat, dairy, or egg ingredients. I do occasionally use honey, but all honey-containing dishes are marked as such. I DO use fresh fruits and veggies, local and/or organic when possible. I do use non-gluten whole grains and beans. I do use tree nuts and seeds. I am careful to avoid cross-contact between nuts and non-nut ingredients, but be aware that tree nuts are present in the kitchen and cross-contact is possible.

Please inform me before ordering if you have any allergies or sensitivities at all. Below is a rundown on some more common allergens, but it is not a comprehensive ingredients list. If in doubt, please just ask!

SOUP contains cashews, which may be omitted.
MOCK CHOPPED LIVER contains walnuts.
KUGEL contains flax, walnuts, and pecans. Charoset (condiment on the side) contains walnuts, honey, and port wine. Charoset may be omitted if you like.
RICE AND PEAS contains coconut milk (not a tree nut; I don't think any of you are sensitive to it.)
COOKIES contain flax, almonds and chocolate.
GINGERBREAD CAKE contains honey, flaxseed and almond milk, but I can substitute with hemp milk instead of almond on request
MUFFINS contain honey, flaxseed, and a small amount of coconut flour (not a tree nut.) No tree nuts in this week's muffins!

Additional special dietary requests:

ALLIUMS: Soup contains homemade veggie broth, but additional garlic and/or onion may be omitted. Rice and Peas contains some cooked garlic and onion. Mock chopped liver contains cooked onion.
RAW: On request, I can make raw versions of soup and mock chopped liver.
SCD/grain free: Choose soup, mock chopped liver, and kugel. Cookie sandwiches if you tolerate brown sugar. If you tolerate buckwheat and natural sweetness from honey and molasses, you might consider the gingerbread too.
ACD/sugar and yeast free: Choose soup, kugel without charoset, and rice and peas. If you tolerate fully cooked mushrooms, then you might consider the mock chopped liver too.

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Your Favorite Personal Chef Brings You a Crafty Back-to-School Menu for Delivery to Greater Boston on Monday, September 10!

Happy September!

Many of us are getting adjusted to new fall schedules this week, as we or other family members start a brand new school year. Such an exciting time - a new year is unfolding ahead of us, whether we're students, teachers, parents, or none of the above. Fall brings new uncharted paths, new concepts to explore, and new friends to make.

It's a time of so much change for so many folks, that I thought I'd bring back some old favorites for all of us to relax into. This week I'm showcasing a few of my most-requested dishes for you and your families to enjoy. I hope you love all of them, whether you've tried them before or some of these dishes are new-to-you. This menu will be ready for delivery on Monday morning, September 10.

Feel free to email me any questions, comments, and orders at rathercraftymary at gmail dot com.

Thank you, and I look forward to cooking for you soon!

Much love,
Chef Mary

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SOUP:

Corn Chowder: Corn season is in full swing, and what better way to celebrate it than with the perfect late summer soup! $9

PLATES:

Guacamole: This is my take on the quintessential raw dip, with peppers, cilantro, mild red onions, and three different freshly squeezed citrus juices. Served with plenty of crunchy local veggies to dip. My idea of heaven! $11

Raw "Mock Tuna" Salad: A delicately flavored pate of sprouted sunflower seeds with mild dulse seaweed, crunchy veggies, and herbs over fresh greens. So good you will swoon! $12

Tamale Pie: Delicious, slightly spicy red bean chili, chock full of local veggies. With corn bread baked right on top. $11

BAKERY:

Chocomole: My favorite raw, vegan chocolate pudding made from avocados and sweetened with dates! Rich tasting, but super healthy! Topped with a dollop of vanilla cashew creme. $10

Zucchini walnut muffins: Possibly the most delicious muffin ever, and it's made with local zucchini! $10 half dozen, $18 dozen

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I strive to bring you the best, freshest, most amazing food that just happens to be gluten free, soy free, peanut free, and vegan. I use local and/or organic ingredients when possible.

Below I've listed some of the more common sensitivities and special dietary paths, but this is not an exhaustive ingredients list. Please inform me before ordering if you have a food allergy or sensitivity.

SOUP contains a small amount of cashews which can be omitted on request. Small amount of cooked garlic.
TAMALE PIE topping contains flax; chili contains cooked garlic. I can reserve some of the chili without topping on request.
GUACAMOLE contains raw garlic; can be omitted on request. If you don't like a certain dipping veg (celery, for instance) let me know and I can customize your veggies.
MOCK TUNA contains almonds, sunflower seeds, and raw garlic.
CHOCOMOLE contains cacao.  Cashew creme may be omitted on request.
MUFFINS contain nuts and flax seeds.

RAW: Choose guac, chocomole, and mock tuna.
ACD/sugar free: Choose soup, guac, tamale pie, and mock tuna.
SCD/grain free: Choose guac, mock tuna, and chocomole. If you tolerate beans, choose the chili from the tamale pie, without the corn bread topping. If you tolerate fresh corn straight off the cob, you can choose the soup too.

Thank you all so much for your continued awesomeness, and I look forward to cooking for you soon!

Much love,
Chef Mary

Your favorite personal chef offers a new menu! For delivery to Boston and Beyond, Monday, August 27

Ah, August! What bounty the farmers markets offer us this month!

This lovely menu will be ready to deliver the morning of Monday, August 27. It helps to have orders in Saturday night, but I'll do my best to fill orders that trickle in all day Sunday too! Order by emailing rathercraftymary at gmail dot com.

Looking forward to seeing you Monday!

Much Love,
Chef Mary

P.S. Did you know that Sunday, August 26 is Women's Equality Day? It's the anniversary of the day back in 1920 that the 19th Amendment was passed, granting women the right to vote. Hooray!

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SOUP:

Roasted Beet Soup. Serve it hot or cold, depending on how you feel - it's great either way! Fresh and vibrant, and such an amazing shade of fuchsia. $9

PLATES

South Asian inspired burrito wraps! A delicious fusion of Eastern and Western influences. I'll take my hand-rolled gluten free flour tortillas and stuff them with coconut infused long grain brown rice, chili and herb infused beans with a splash of local favorite Alex's Ugly Sauce, and farmer's market veg du jour. I'll serve them up with a thick, gingery peach chutney on the side to dip. (Contains a small amount of honey.) You will love them! $12

Baked Beans with Veg du Jour! The best picnic fare, also perfect for a mini-getaway when you're stuck having lunch at your desk. Served with a pumpkin corn muffin on the side to round it all out. $11

Baked beans and some lovely veggies. This week's rendition will come with plenty of fresh local green veggies!

Millet Tabbouli! Tabbouli, tabbouleh, delicious any way you spell it! The traditional middle eastern grain salad gets a gluten free update with lovely golden millet. Fresh parsley, lemon, cucumber, and heirloom tomatoes take it to a whole new level. High protein hemp seeds boost the nutrition even more! (Yes, I will make an all-raw, all-hemp-and-veggie version on request.) $12

Some gorgeous local veggies, ready to become your lunch!

BAKERY:

Pumpkin Corn Muffins $10 half dozen, $18 dozen

Chocolate Hazelnut Spread with Chocolate Chip Scones! (Chocolate free version available on request. Dip is raw; raw cacao and buckwheat crackers available instead of baked scones on request. Also available: dip or scones or crackers a la carte. A la carte prices by request.) $10

Oh my goodness do I love this stuff.

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Please inform me before ordering if you have any allergies or sensitivities. I do NOT use meat, dairy, or egg ingredients. I do not use wheat or other gluten ingredients. I do not use soy or peanut ingredients. I do not even keep them in my kitchen.

I DO use fresh veggies and fruits, local and/or organic when possible. I use nuts, seeds, beans, and non-gluten grains, also organic when possible. I use healthy oils in reasonable amounts, mostly extra virgin olive oil. I strive to accommodate individual sensitivities and preferences when I can, but please note that tree nuts and seeds are used in my kitchen so there is a possibility of cross-contact with those ingredients. I occasionally use gently and respectfully harvested honey, but I know not everyone chooses to use honey so I try to let you know so you can make an informed decision.

The following is not a comprehensive ingredients list, but is a guide to help the very sensitive make informed decisions. Please still remind me of your sensitivities when you order. Thanks!

SOUP: Contains cashews; can be omitted on request. Contains a small amount of cooked garlic.
TABBOULI: Contains a small amount of raw garlic; can be omitted on request. No nuts; contains hemp seeds.
BURRITO: Contains cooked garlic. Alex's Ugly Sauce contains a small amount of honey. Homemade peach chutney also contains a small amount of honey. No nuts.
BAKED BEANS: Small amount of cooked garlic.
HAZELNUT SPREAD: Contains nuts and chocolate. Can make it cinnamon-vanilla instead of chocolate, on request. Scones contain cashew; can be made without chocolate on request. Raw Cacao crackers (raw alternative to scones) contain sprouted buckwheat, flax, raw cacao, and truly raw cashews.
MUFFINS: Contain corn, flaxseed, and nut milk.

Special dietary paths:

RAW: Choose raw version of tabbouli, and chocolate spread with raw crackers.
ACD: Choose soup, tabbouli, and the burritos if you tolerate grains.
SCD/GRAIN FREE: Choose soup, raw version of tabbouli, baked beans if you tolerate beans (omit muffin or give it to a friend,) and chocolate hazelnut spread a la carte. (Raw cacao crackers contain buckwheat, a pseudograin, not a true grain - choose those if you tolerate buckwheat.)

A new menu is here! For delivery Monday morning, August 20 to Boston and beyond!

Hello all you wonderful folks out in CraftyLand!

This coming week, I have an amazing new menu for you, just packed with all our favorite local fresh fruits and veggies. It is so much fun to create recipes and menus in August, because the farmers' markets are just overflowing with absolutely gorgeous fresh fruits and veggies!

Without further ado, here it is, your new menu for next Monday, August 20!

Thank you so much and I look forward to seeing you all soon!

Love,
Chef Mary

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SOUP

Gazpacho! The ultimate chilled summer soup, featuring local heirloom tomatoes, cucumbers, and peppers. $9

PLATES

Enchiladas! Lots of local veggies inside, fresh local tomatillo sauce on top, and cultured cashew creme on the side. $12

Herbed kinawa, cooked in homemade veg broth, topped with almonds, served with local veg du jour. Kinawa is an even-tinier cousin to quinoa; rich in iron, protein, and all sorts of good stuff! $11

Veggie Sushi! Brown rice and julienned veggies rolled up in nori seaweed with sesame seeds. Served with homemade quickled ginger and a side of a creamy wasabi-cashew dipping sauce. (Sauce and quickle contain honey. Raw all-veg version available.) $12

Southwestern Black Bean Dip with crunchy veggies. (Did you know if you don't like a certain crunchy veggie, you can always ask me to make sure you don't get it in your assortment of dippers? It's true!) $10

BAKERY

Sweet Cinnamon Maple Bean Dip, blended up with a dollop of creamy almond butter. With chewy house-dried honey apple slices to dip. $9

Morning Glory Muffins! The "Everything" of muffins, named after Morning Glory Farm on Martha's Vineyard, our hosts a couple weeks ago! Full of carrots, apples, nuts, cinnamon, even pineapple and coconut! $10 half dozen, $18 dozen

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Please inform me before ordering if you have any allergies or sensitivities. I do not use any meat, dairy, or egg ingredients. I do not use peanut, wheat, or other gluten-containing ingredients.

I do use a lot of fresh fruits and veggies, local and/or organic when possible. I also use tree nuts, seeds, beans, and non-gluten-containing grains, also organic when possible. I occasionally use ethically sourced honey, but because some people choose not to use honey I let you know when I use it. (I'm using it this week in the sushi!) The following is not a comprehensive list of ingredients, so please do remind me if I have forgotten to include your dietary sensitivity or path.

COMMON ALLERGIES AND SENSITIVITIES, listed by dish:

*Soup contains raw garlic, but otherwise should be safe all around.
*Enchiladas contain corn and cooked garlic. Cashew sauce may be omitted easily.
*Kinawa may be nut-free easily; simply omit almonds and/or sub pepitas if you prefer. A tiny bit of garlic will be cooked into veg broth, but no extra will be added.
*Sushi contains sesame. Quickles and sauce contain honey, and sauce contains cashews. Both may be omitted easily.
*Black bean dip should be safe all around, as long as you tolerate beans. I can omit the garlic on request.
*Maple bean dip contains almonds. Apple slices will be dried with a little honey to prevent oxidation.
*Muffins contain flaxseed and coconut. Walnuts may be omitted easily.

ADDITIONAL DIETARY CONSIDERATIONS:

RAW: Choose gazpacho and raw version of sushi. I can also do a side of the dried apples without the dip, on request.
SCD/GRAIN FREE: Choose soup, raw version of sushi, and if you tolerate beans, enjoy both the sweet and savory bean dips.
ACD/SUGAR FREE: Gazpacho is a perfect choice. Sushi and coordinating sides will contain a tiny bit of raw, local honey, so use your judgement. If you tolerate grains and beans, choose all the other savories with abandon! Sweet bean dip contains maple, but not an enormous amount, so use your judgement.

Thanks for reading, and I look forward to seeing you all soon!

Love,
Chef Mary

Happy August, everyone!

We are well into the season for zucchini and other summer squashes, plus juicy cucumbers, and even heirloom tomatoes. I picked up the first local broccoli of the summer today, and assorted stone fruit to experiment with for future recipes. I am so excited!

This coming week, the schedule is changing! I am in the process of adjusting my schedule so that I can have your food to you on Monday mornings from now on. So this menu will be delivered not on Tuesday afternoon, but instead on Monday morning, August 13. Please let me know if you have any specific time constraints, or if your Monday location going forward will be different from what your Tuesday location has been.

Because of the new schedule change, it will help to get orders in by Saturday night, if possible. As always, orders are a la carte - order as much or as little as makes sense for you this week, and I will be happy to bring it right to your home, office, or classroom (within a sensible delivery area, of course.) If Monday is absolutely impossible for you, I may be able to stop by Tuesday or another day, by special arrangement. And of course, feel free to inquire about special orders at any time!

Thank you so much! I look forward to cooking for all of you very soon!

Much love,
Chef Mary

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SOUP:

Creamy local zucchini soup. With seasonal herbs, finished with a dollop of cashew creme. Yes, an all-raw version will be available on request. $9

Zucchini and Herb Soup! This variation with Cilantro.

PLATES:

Quinoa salad. All sorts of fresh, local veggies, with everyone's favorite pseudograin, in a Dijon balsamic vinaigrette. Topped off with crunchy pepitas. Yes, an all-raw version with just veggies and seeds will be available on request. $12

 Farm Fresh Veggies!

Slow-roasted local heirloom tomatoes and farmers market veggies, served over delicious gluten free pasta. Topped with a protein-packed crumble of selenium-rich Brazil nuts and nutritional yeast. Yes, an all-raw version with kelp noodles and raw veggies will be available on request. $12

Chioggia Beets

 Tuscan style white bean dip with herbs. Served with crunchy fresh veggies to dip! $10

BAKERY:

Banana buckwheat chocolate chip muffins. Everyone's favorite! $10 half dozen, $18 dozen

Original style granola balls: cranberries, raisins, nuts, seeds, almond butter, gluten free oats, spices, and general amazingness. Crunchy, chewy, delicious! $9

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Please inform me before ordering if you have any sensitivities or allergies. Rather Crafty does not use any meat, egg, or dairy ingredients. We do not use wheat or any other gluten-containing ingredients. We do not use peanuts, soy, or any ingredients that contain them. For our safety and yours, we never even have those ingredients in the kitchen. We use only vegan ingredients, with the addition of ethically produced honey from real farmers who take good care of their hives, and the bees who choose to live in them. Any time I plan to use honey in a specific recipe, I let you know so you can make an informed choice!

We DO use lots of fresh, nutritious fruits and veggies - local and/or organic when possible. (Stillman Family Farms is our favorite source for Conscientiously Grown produce.) We also use (organic when possible; most are unfortunately not local) beans, nuts, seeds, and non-gluten-producing grains and pseudograins.

Below is a rundown of additional sensitivities I'm aware of in our midst. It is not a comprehensive ingredients list, of course, so please let me know about your sensitivities. Ask me anything!

SOUP: Cashew may be eliminated on request. My homemade veggie broth contains a small amount of cooked garlic. Additional garlic may be eliminated on request.
DIP: Contains beans. Garlic may be eliminated on request.
PASTA: Brazil nuts and nutritional yeast may be eliminated on request. GF pasta is made from brown rice. Raw kelp noodles are made from sea vegetables.
QUINOA SALAD: Pepitas and garlic may be eliminated on request.
MUFFINS: Contain flax and bananas. Chocolate may be eliminated on request.
GRANOLA BALLS: Contain almonds and sunflower seeds. Oats are certified gluten free.
RAW: Choose raw versions of soup, salad, and pasta.
SCD/GRAIN FREE: Choose soup (raw or cooked,) raw version of pasta, raw version of salad, and also bean dip if you tolerate beans.
ACD: All the savories are great choices - I can certainly dress the quinoa salad with a vinaigrette of raw apple cider vinegar on request, if balsamic vinegar is not tolerated.

Mint Frogs!

A care package to make anyone feel better!

A birthday special order idea - a dozen cupcakes, a dozen scones, and some Chocolate Hazelnut Spread! (I can do special orders without chocolate too, I suppose...)

Welcome August, Happy National Watermelon Day, and an upcoming schedule adjustment!

Happy August, everyone!

Do you know that tomorrow, August 3, is National Watermelon Day? As soon as I found out about that, I had to veer from my original plans and put my chilly, refreshing watermelon soup on the menu in honor of this festive day!

Please enjoy this wonderful new, fresh menu! Place orders throughout the weekend for delivery on Tuesday, August 7.

I have important scheduling news: This coming week, I will still deliver on Tuesday, as usual. But starting the week after, I am trying something new! Starting with Monday, August 13, I am going to try delivering Mondays, in the morning! Yes, starting with the menu after this one, you should actually receive your food before lunchtime on Monday! We're going to try it out and see how it works. Any and all feedback is always welcome. I am especially interested in how early I can actually deliver to your home/office/classroom, and if you have a location change coming up as the weekday and time change, and the start of the school year approaches!

Thanks so much, and I look forward to cooking for you soon!

Much love,
Chef Mary

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SOUP:

Raw Watermelon Ginger Soup! A touch of spice balances the sweetness of the melon in this chilled soup. $6

PLATES:

Carrot Ginger Nori Rolls! The original recipe, with plenty of fresh raw veggies, cilantro, and a handful of nuts and seeds. Local carrots are coming in all sorts of crazy colors right now, so don't be surprised if you see a touch of purple mixed in! Rolled up with spinach and nori. My favorite! $12







Summery Black Bean Chili with fresh local corn and tons of local veg! Served with brown rice. $11


Muhammara! This middle-eastern style walnut dip is traditionally made with roasted red peppers, but I am offering an even-healthier, just as scrumptious, raw version! Kissed by fragrant cumin and a splash of lemon juice. Served with crunchy veggies to dip. $12

Roasted Farmers Market Medley! All kinds of fresh, local veggies. What will make an appearance this week? Only the farmers know for sure! Served with millet and crunchy pepitas. $11


BAKERY:

Chocomole! There is nothing I love more than avocados, unless it's this rich, raw, vegan chocolate pudding made from avocados! With a dollop of agave vanilla cashew creme. $10

Pumpkin Spice Muffins! Yum! $10 half dozen, $18 dozen

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Please let me know before ordering if you have any allergies or sensitivities. I do not use any meat/fish, dairy, or egg ingredients. I do not use any peanut or soy ingredients. I do not use wheat or gluten ingredients.

I DO use tree nuts, seeds, coconut, non-gluten grains, and lots and lots of fruits and veggies; local and/or organic when possible. Some sensitivities I'm aware of in our midst are listed below, but it is not an exhaustive ingredients list. I try to avoid cross contact between nuts and non-nut dishes, but please know that nuts are present in the kitchen. Please remind me of your sensitivities when you order. Thank you!

NUTS and SEEDS: Soup: No nuts or seeds. Nori rolls: do contain assorted nuts and seeds: cashew, almond, and sunflower. Chili: contains beans, but no nuts or other seeds. Muhammara: contains walnuts. Veg medley: I can leave off pepitas. Chocomole: I can leave off cashew creme. Muffin: I can leave out nut milk on request; contains flax.

GARLIC: I can leave raw garlic out of muhammara and nori rolls. There is some cooked into the chili. Not present in anything else this week.

RAW: Choose soup, nori rolls, muhammara, and chocomole.

SCD/Grain Free: Choose soup, nori rolls, muhammara, veg medley without the millet, and chocomole.

ACD: Soup is all fruit, so a good choice in stage 2 and beyond. All entrees are great choices, all stages. Chocomole is fruit sweetened, so choose in stage 2 and beyond if you tolerate dates and cacao. If you don't tolerate agave, simply omit the cashew creme.

HONEY: Not present this week.

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Upcoming opportunities to see me elsewhere: This coming weekend, I will be working at a Cuisine en Locale event on Martha's Vineyard. We'll be at Morning Glory Farm, cooking it all up locavore-style! http://cuisineenlocale.bigcartel.com/product/once-mv-field-to-table-at-morning-glory-farm

The following weekend, celebrating tomatoes in Brooklyn! http://cuisineenlocale.bigcartel.com/product/once-brooklyn-alottatomata

Someone recently asked me an important question about gluten. I often work events where gluten ingredients are used, I cook occasionally at the restaurant, and I cook every week as the Head Vegevore for ONCE a Week at Cuisine en Locale. The big question is: Do I keep separate, GF dedicated tools and space for Rather Crafty? The answer is a resounding YES! At CeL, I use CeL's kitchen and tools. Same goes for the restaurant. I always shower and change clothes after leaving those kitchens and before entering the Crafty kitchen. I even have gluten-kitchen-shoes and non-gluten-kitchen-shoes! The gluten in the CeL kitchen stays in that kitchen! I don't track it back to Crafty Land with me.

Here in Crafty Land, I keep my tools and equipment as free of gluten ingredients as is physically possible. Earnest has celiac disease, so going GF was an important step for us to take as a family. I've carried that level of care into my business! Crafty Land is also free of soy and peanuts (I'm allergic) and all animal products (except for raw honey, used with respect and care, and in only a few recipes.)

Some of you have celiac disease, or are otherwise sensitive to gluten. Some are vegetarian, vegan, or have other dietary sensitivities. Some of you are full-on omnivores with no sensitivities at all! I don't discriminate. I just want everyone to enjoy food that is amazingly awesome, fresh, beautiful, delicious, safe, and reasonably priced; all at the same time!

See you all soon!

Much love,
Chef Mary

The summeriest of summer menus! For delivery to Boston and surroundings, Tuesday, July 31!

Hello wonderful folks! Can you believe it's almost the end of July?

It is definitely high summer here in Crafty Land. Right now is the best time to take advantage of some of the best produce summer has to offer, so let's get right to it!

This colorful new menu features so much local produce it's amazing! In fact, every dish prominently features at least one local fruit or veggie, and some feature six or seven or more! This menu will be ready to deliver on Tuesday, July 31. Please try to place orders by the end of Sunday night, but I do my best to fill orders that come in right through Monday. The earlier the better, though!

Thanks so much, and I look forward to cooking for you soon! (As always, allergy/sensitivity info is below the menu. Please inquire for even more details!)

Much love,
Chef Mary

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SOUP

Summer Corn Chowder

Corn Chowder! Corn season is upon us, and what better way to celebrate it than with the summeriest of summer soups? Yum! $9

PLATES

Guacamole! It is no secret that I love avocados. They are my favorite fruit! Here they get all happy in the quintessential raw dip, with peppers, cilantro, and lime. Served with plenty of crunchy local veggies to dip. My idea of heaven! $11

The Littlest Carrot

Quinoa Tabbouli! Tabbouli, tabbouleh, delicious any way you spell it! The traditional middle eastern grain salad gets a gluten free update with lovely red quinoa. Fresh parsley, lemon, cucumber, tomato, and quinoa take it to a whole new level. High protein hemp seeds boost the nutrition even more! (Yes, I will make an all-raw, all-hemp-and-veggie version on request.) $12

Fresh Local Produce!

Colcannon! Everyone's favorite mashed potato dish! Lovely new potatoes (yup, they're local too!) are mixed with cashew milk, plenty of fresh dark leafy greens, and a smattering of scallions. Served with roasted mixed squash and topped with toasty pumpkin seeds. $11

Beet and bean pilaf! Long grain brown rice, assorted types of local beets, and nourishing beans come together with fresh herbs and leafy greens for an amazing (and stunning) plate. Yum! $10

BAKERY

Chocolate zucchini muffins! A childhood favorite, rediscovered! $10 half dozen, $18 dozen

Raw Blueberry and Chai Spice Mousse! This rich, fluffy mousse has a secret ingredient: Irish moss, also called carrageen or carrageenan. It's a seaweed that grows wild in the northern Atlantic, from Maine all the way across to Ireland and her neighbors. It is an amazing ingredient that allows raw or cooked foods to set up in a way that is similar to gelatin, but I promise this mousse is 100% cruelty free! $9

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Please let me know before ordering if you have any allergies or sensitivities. I do not use any meat, dairy, or egg ingredients. I do not use any peanut or soy ingredients. I do not use wheat or gluten ingredients. I do use tree nuts, seeds, coconut, non-gluten grains, and lots and lots of fruits and veggies. Some sensitivities I'm aware of in our midst are listed below, but it is not an exhaustive ingredients list. I try to avoid cross contact between nuts and non-nut dishes, but please know that nuts are present in the kitchen. Please remind me of your sensitivities when you order. Thank you!

NUTS and SEEDS: Cashew creme can be eliminated from soup on request. Guac is nut and seed free! Tabbouleh is nut free; if you are sensitive to hemp I can leave it off; if you are sensitive to quinoa I can leave it off too! Colcannon DOES contain cashew; pumpkin seeds can be left off on request. Pilaf is nut free but does contain beans. Muffins are nut free. They do contain flax and cocoa. Oil in muffins may be sunflower or safflower seed oil (always cold pressed, GMO free, and hexane free, of course!) Oil in savory dishes is olive. (I also use coconut flour in baking, and virgin coconut oil occasionally as appropriate; let me know if you are sensitive to it!) Blueberry mousse contains cashews and/or almonds.

GARLIC: Soup contains a small amount. Entrees can all be garlic-free on request. Sweets are naturally garlic free.

SCD/GRAIN FREE: Choose Colcannon, Guacamole, raw version of Tabbouleh, and Blueberry Chai Mousse.

RAW: Choose Guac, raw version of Tabbouleh, and Mousse.

ACD: Guac and raw version of Tabbouleh are the very best ACD choices, but there are many good options! The muffins are the sweetest item, and not suitable for stage 1. If you tolerate fruits and grains, feel free to order anything else!


Thank you all so much for reading and supporting locally grown, freshly made food!

Much love,
Chef Mary