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

Just what I needed.

Happy New Year!

Last night, I enjoyed working a fantastic new year's party. This morning, I woke up and had some leftover kale salad for breakfast. I watched some anime then took the Longest Nap Ever. I got up again, did some reading, and had some other leftovers and more fresh salad.

A relaxing and quiet day. Just what I needed!

I hope your new year brings you all the things you need too. Happy (and relaxing) new year to everyone!

Thrift!

Happy End of the World, everyone!

I notice that despite the predictions, it is a sunny, calm day outside and the world has not come to an end. Huzzah! On top of that, the longest night of the year has passed and every day from here on out will get longer, brighter, and a little more hopeful.

I have to share some good fortune with everyone. The other day, I went to a thrift shop to look for some new-to-me work clothes. I love thrift shops, and not just for the thrift. There's also an opportunity to rescue clothes from being thrown away, saving valuable landfill space. I also prefer to choose to support a charity or small business instead of a mega-corporation producing new clothes in sweat shops.

I found some things that fit well enough and looked okay on: three pairs of brown pants, three brown tops, one black sweater, and one cookie cutter shaped like an apatosaurus (formerly known as brontosaurus.) Okay, I really didn't need the cookie cutter, but it's an apatosaurus! How could I say no?

I wasn't sure about the splurge, as it's the end of the year and with vet expenses finances have gotten even tighter than usual. But I decided to treat myself, and took my things up to the register.

You know how sometimes certain colors of price tags are further discounted? Well, every single thing I bought was half price that day! I spent just over $15 for all those things! They're downstairs in the wash now, and I might even wear some of them home for Christmas.

Happy holidays, everyone! I hope you have lots of little magical moments that make your days special too.

Beatiful morning!

Okay, it's actually rainy and dismal. But it is a new day, and a new opportunity to make a positive difference in your life! Just because it's rainy, or because it's the holiday season, or any other reason at all doesn't mean you have to abandon your healthy lifestyle choices!

The best way to stay on track with your healthy food choices is to be prepared. Cookies and candy at work tempting you? Be prepared by eating a homemade breakfast and lunch you find nourishing and filling. This morning, I enjoyed roasted kohlrabi, roasted beets, and sunny side up eggs. I'll be at the kitchen for lunch, but we are always well fed there. Nothing but real food, as far as the eye can see!

Naturally, this morning's eggs were laid by chickens raised by real, local farmers. They had the opportunity to get sunshine, which means more vitamin D in the yolks. They scratched for bugs and seeds outside, eating a healthy, natural diet. That translates to more omega-3 fatty acids in the yolks, and a better nutritional profile overall. And of course, happy animals and happy land means healthier food in all sorts of other ways too!

Happy chickens scratch outdoors!

Tempted by sweets? Get more protein and healthy fat in your diet. Don't think of it as depriving yourself of that treat. Think of it as seizing the opportunity to make a better choice!

Weather keeping you in, when you'd rather take a walk at lunchtime? Do what you can. Squats, lunges, triceps dips, and taking the stairs are all good ways to keep moving, even if you can't get outdoors or to the gym. Have a little extra time tonight? Take a yoga class. You will be so glad you did! I had been away from my favorite yoga studio for way too long, and I took a class last night. I feel better in my body and in clearer and calmer in my mind. At the beginning of class, I was frustrated by a shoulder injury that made it hard to use my full range of motion. By the end, I had a lot more freedom of movement. In fact, this morning it's still feeling a lot better!

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

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

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

A Crafty New Menu to Beat the Heat! Your personal chef delivers the best vegan, gluten free food to Boston and beyond!

Holy heat wave, Batman!

It's a super hot day here in Craftyland, so I've come up with some ideas for beautiful, delicious, and downright awesome foods to cool you down and sustain you through this heat wave and beyond! The heat is supposed to break over the weekend, so I'm also including dishes that will feel just right as temperatures normalize.

Since it is so hot, I would like to remind folks that if you are not at home or at your office when I deliver, please leave a cooler with ice packs! I only have so many insulated bags and ice packs, and I use them to keep everything cold and fresh for deliveries. So if you are at home/work when I deliver, great! If you are not there, please try to put out a cooler, especially on these long, hot days! If you've been receiving your deliveries at home, but are usually at work on Tuesday afternoons (and your work is within a reasonable delivery area) I can often deliver to your workplace instead!

We have much to celebrate this week, not the least of which is that today is the first day of summer! The longest day of the year is a great time to kick back and relax (and let me do the cooking for you!) Those of you who have kids and those who teach are gearing up for summer vacations, summer camp, and trips to visit the relatives! At least one of you is getting married this month. Congratulations! Have a great time, one and all!

Happy together!

An important note: I have the opportunity to spend some time with my wonderful toddler niece the week after next, and I can't help but seize that opportunity! So I will not be delivering on Tuesday, July 3. I will be back and refreshed to deliver again the following week, on July 10. So in the meantime, happy July 4th! And I hope to see you all this coming Tuesday, and then again two weeks later.

Please place orders through the end of Sunday, June 24 for delivery on Tuesday, June 26. I do my best to accommodate orders that come in on Monday too, but I can't guarantee I won't sell out of something if you wait too long!

Happy happy summer!

Much love,
Chef Mary

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SOUP

Potato and Asparagus Vichyssoise! A deliciously creamy chilled soup (it will also be great reheated if you prefer a hot soup) to cool you right down after a hot, sticky day! This may be the last of the local asparagus for the year, so let's enjoy it while we can! $8

PLATES

White bean and millet salad with fresh market veggies - including some gorgeous local zucchini and fantastic sun-dried tomatoes! $11

One of my all-time favorites, raw sprouted sunflower seed hummus! I can not get enough of this dip, with crunchy veggies on the side, of course! $10

Bunny Bento! This rendition will feature bunny-shaped brown rice onigiri (rice balls) filled with a carrot and almond filling, accompanied by colorful, seasonal fruits and veggies. $12

Bunnies!

Hedgehog potatoes! Everyone loves these cute little taters, sliced and roasted in such a way that they kind of resemble little hedgehogs. Served with one of our favorite sauces, Romesco! Romesco is made from roasted red peppers, tomatoes, almonds, homemade gluten free herb focaccia, and plenty of exotic paprika. Yum! $12

BAKERY:

Lemon Poppy Seed Muffins! $10 half dozen, $18 dozen

Pomegranate Tapioca Pudding! Cool off with a refreshingly light dessert or snack! $9

Raw cacao chia seed pudding! If you've never tried chia seeds, you'll find that this pudding is a little bit like a tapioca pudding, but with its own distinct personality! (You'll never know it's so rich in antioxidants, protein, and healthy fiber!) $9

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Please let me know before ordering if you are allergic or sensitive to anything at all! I do not use wheat or other gluten-containing grains. I do not use soy or peanut ingredients. Everything is vegan, so there are no dairy, egg, or meat (including fish/shellfish) ingredients. I DO use fresh, whole veggies, fruits, nuts, seeds, beans, and non-gluten grains; organic and/or local when possible. Below I have tried to give a guide to sensitivities I am aware of, but I might miss something here so do remind me of your sensitivity when you order. Thank you!

GARLIC: Present in the soup, a little in the Romesco, a tiny bit in the Bento, and a little in the Hummus; but I can make a small garlic-free batch of hummus on request.
NUTS: Soup will contain cashews, Hedgies and Bento will contain almond. The bakery items this week will contain almond and/or cashew milks, but if you're interested and sensitive to one nut and not the other, let me know, and we'll figure something safe out!
SEEDS: Hummus will contain sunflower seeds and sesame seeds. Bento will contain sesame. Muffins will contain poppy seeds and flax seeds. Chia pudding will contain chia!
CHOCOLATE: Chia pudding will contain raw cacao, but I can do a small batch of an all-vanilla version if you prefer!
RAW: Chia seed pudding and Hummus are raw! I can do a small batch of raw Soup on request too.
SCD/GRAIN FREE: Hummus and Chia pudding are ideal! Choose Soup if you tolerate potatoes, and Tapioca if you tolerate tapioca (a root starch.) I can also do a bread-free mini-batch of the Romesco sauce that accompanies the Hedgies.
ACD/YEAST: Hummus is always a fantastic choice (let me know if you are avoiding nutritional yeast, which is not related to candida, and/or raw, organic apple cider vinegar.) Soup is also a great choice, followed by the other entrees - all pretty reasonable choices too. Chia pudding will be sweetened with lower-glycemic index agave nectar, so is the best choice among the sweets for those on an ACD path, but I don't tend to use much sugar in general, letting natural ingredients shine through on their own merit!

Happy Pi Day!!!!!

Happy Pi Day everyone!

It's 3/14 today, which looks a lot like 3.14, the first three digits of the number pi! I'm sure you remember beautifully irrational pi from geometry class!

In my focus on St. Patrick's Day, I completely forgot that it was Pi Day this week too!

So here is a picture of the awesome pecan pie from last time.

You know you want some! And that picture was taken before I even popped it in the oven!

Maybe I'll consider making it again soon. Maybe I'll even share!

;)

Love,

Chef Mary