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

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 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

A rainbow of colors and flavors! Your favorite personal chef brings you a new menu for delivery to Boston and beyond, Tuesday, July 24!

Hello hello!

The time has come! Time, that is, for yet another amazingly wonderful menu full of summer delights!

The farmers' markets are bursting with color this week, and I'm so excited! This week, we have a veritable rainbow of colorful, fresh dishes, chock full of local produce to enjoy!

Please place orders through the end of Sunday night for delivery on Tuesday afternoon.

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

Much love,
Chef Mary

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SOUP:

Curried Carrot and Almond Soup! Yum! One of my favorites, featuring a mix of orange and golden carrots from our favorite local farmers. Great hot or cold. (Raw version available.) $9

PLATES:

Baba Ghanouj! Yes! It is here already! I can't believe it either; it feels too early for eggplant. But our friends the Stillmans have taken advantage of the wacky weather and are already harvesting some really gorgeous, deep purple and white eggplants. I am going to roast them up and whirl them with tahini, lemon, and parsley, into the best summer dip ever! With your choice of roasted thick-sliced potatoes or crunchy fresh veggies to dip. (If you don't specify, I will choose your dippers for you!) $10

Local produce!

Pizza! It's pizza season again! This lovely, gluten free, summer rendition will feature a cashew-based creamy white sauce with plenty of herbs, fresh heirloom tomatoes, roasted zucchini, and roasted garlic. (I can skip the garlic and/or the cashew sauce for the sensitive types, and/or do a raw version on a dehydrated chia and flax seed crust!) Heat it up easily, or just kick back with a slice straight from the fridge. Yum! $12

A green pattypan squash, ready to be roasted and put on a pizza!

Raw Sprouted Sunflower Seed Hummus! I know, it's crazy to offer two dips on one menu, but it has been pretty hot lately and dips are really the perfect, easy to pack, convenient lunch! Plenty of protein, lots of vitamins and minerals, the good kind of slow-release carbs to sustain you through the afternoon, and just a splash of good olive oil make this a perfectly balanced meal-to-go! $10

Black Bean and Local Corn Salad! Cool and refreshing, with a solid protein boost! This colorful salad with a Southwestern flair will keep you nourished and cool. $12

BAKERY:

Blueberry muffins! This classic is a favorite with almost everyone! $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 let me know before ordering if you have any allergies or sensitivities at all!

I do not use any dairy, egg, or meat (including fish) ingredients. I do not use wheat or any other gluten-containing ingredients. I do not use peanut or soy ingredients.

I DO use a lot of nuts and seeds, as well as fresh fruits and veggies and non-gluten grains; organic and/or local whenever possible!

Specific dietary concerns and potential sensitivities:

SOUP contains almonds.
BABA and HUMMUS contain sesame; hummus also contains sunflower seeds.
PIZZA sauce contains cashews, but can be nut free and sauceless with extra veggies on request!
GRANOLA BALLS contain walnuts, almonds, and certified gluten free oats.
MUFFINS contain flax and may contain nut milk; if you are sensitive let me know. I can skip it.
SCD/GRAIN FREE: choose soup, baba, and hummus.
RAW: choose hummus, raw version of the soup, and raw version of the pizza.

ACD: choose just about everything in stage 2 and beyond; stage 1 use your own judgement with the following: Muffins and granola balls are sweet (but not too sweet, and made with reasonable amounts of 100% natural sweeteners.) Hummus and pizza contain nutritional yeast, which is a denatured strain of yeast that is NOT in the candida family. PIzza also uses baker's yeast, but it is obviously cooked thoroughly!
GARLIC: Not present in the muffins or granola balls. Can be eliminated from the baba, hummus, pizza, and the bean and corn salad on request. Cooked thoroughly in the soup (unless you order it raw, and I can skip it entirely in the raw version.)

Thanks so much for reading, and I'll see you all soon!

Much Love,
Chef Mary

P.S. UPCOMING SPECIAL APPEARANCES: This Saturday I'll be working at an ice cream workshop with JJ Gonson of Cuisine en Locale, where I lead the Vegevore kitchen and work on special events. I think we have another seat or two available in the class!  This is not a vegan event, but it is gluten free, soy free, and ovo-lacto vegetarian. Three of the four recipes we will demo do contain dairy and/or eggs; the sorbet will be vegan. (While I am vegan, I do work with local, gently produced dairy and eggs in others' kitchens.) Sign up here: http://bcae.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=7966&int_category_id=2&int_sub_category_id=5

NEXT WEEKEND, July 28-29, I will be guest chef at my old haunt, Centre Street Cafe at 669 Centre St in JP. In addition to the pretty awesome brunch menu and specials, we do have a few gluten free and vegan options. You can always substitute corn tortillas for toast or flour tortillas on any menu item or special, too! Come early to beat the lines! I think Marc will be on the floor as usual, with Amy filling in for G, who will be away. I'll be back in my old home behind the stove while Felicia is away, gettin' hitched!

A gorgeous new menu is here! For delivery Tuesday, July 17

Happy Summer, everyone!

It seems like the weather just gets lovelier and lovelier this time of year. And the local produce is amazing! If you can't get to the farmers market, don't worry! I've got you covered with LOTS of fantastic fresh produce. Giving a shout-out to our friends the Stillmans this week, who grow a lot of what we love best here in Crafty Land. I had the opportunity to visit their farms a few weeks ago and see everything getting all ramped up for summer, and it was really amazing!

And a shout-out to my parents, who have been married (to each other!) for 44 years today! Happy anniversary, you crazy kids!

Please place orders through Sunday night for delivery to greater Boston on Tuesday, July 17. Thank you!

And without further ado, here is an amazing, inspired, colorful, fresh, hot-off-the-laptop menu, just for you! Enjoy!

Love,
Chef Mary

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SOUP:

Early Summer Gazpacho! Here's the greatest thing about this awesome raw soup: it adapts itself so well to all the phases of summer. Right now, there are lots of local cucumbers, and some varieties of tomatoes are already quite ripe and fantastic! Later in the summer, as all the great capsicums come in, we'll go a little heavier on the peppers, and we'll see different tomato varieties come in too. It's all about balancing with the seasons! $9

Gazpacho-to-be (okay, I actually took this picture last year, but isn't it pretty?)

PLATES:

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

African sweet potato and cashew stew

Curried Bean Dip! Everyone loves a good bean dip, and what's not to love? Caramelized onions, warm curry spices, and a side of cool and crunchy veggies for dipping! (A raw, bean-free, cashew version is available for a dollar extra.) $10

Seasonal Antipasti! There are too many amazing things in season right now not to feature a whole lot of them all together! What will appear on this plate? That depends on this week's bountiful harvest, but I might stuff some cucumbers with dried tomatoes, stuff some zucchini with herbs, marinate some green beans, and who knows what else will turn up? All I know is it will be amazing, and inspired by local produce and Mediterranean flavors. (Raw version available.) $12

Antipasti, including baked stuffed zucchini, salad of haricots verts and almond, beet and fresh corn salad, spicy stuffed dates, and lemon cucumbers with a sun dried tomato and cashew stuffing. Topped off with fresh red currants!

Potato and Fennel Salad! The first of the local potatoes are here! I am so excited about this! I'll simmer them up and combine them with some lovely fresh fennel, and dress it all up with a honey mustard vinaigrette made with some amazing local, sustainably harvested, raw honey! Surrounded by fresh greens and topped with protein and nutrient rich almonds, this is the quintessential summer lunch! $11

Local potato and fennel salad

BAKERY:

Zucchini-Walnut Muffins! Oh my goodness the local zucchini are amazing right now, and so versatile! $10 half dozen, $18 dozen

Blueberry Crisp! I know, we just had another crisp not long ago, but the blueberries are too amazing to let another week go by without blueberry crisp! With a dollop of agave-vanilla cashew creme on the side. (Raw version available.) $10

Chocolate Hazelnut Spread with Chocolate Chip Scones! Inspired by a recent special birthday request, I got a hankering for some of my famous chocolatey spread and so I'm offering it on the menu this week! (Chocolate free version and raw version both available on request, as are a la carte dip or scones - prices by request.) $10

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Please let me know if you have any allergies or sensitivities at all! I do not use any meat or meat-derived ingredients, including fish and shellfish. I do not use dairy or egg ingredients. I do not use soy, peanut, wheat, or any gluten-containing ingredients. When I use honey as an ingredient I like to let you know, as in the dressing for the potato salad; so that people who choose not to use honey (or who have infants who can't yet eat it safely) can make the most informed decisions possible!

I do use as many fresh, local and/or organic ingredients as I possibly can, and I support other small, local businesses!

If you are sensitive to anything, please let me know! Below is a list of a few of the sensitivities I know some of you experience, but it's not an exhaustive ingredient list so please remind me.

RAW: Choose gazpacho, and raw versions of curry dip, antipasti, crisp, and chocolate hazelnut dessert.
GARLIC: Present in the gazpacho. There's a little in the entrees but it's either thoroughly cooked or negotiable; just let me know. There's none in the bakery goods.
NUTS and SEEDS: None in gazpacho. Cashews and beans in the stew. Beans in the dip, but no nuts unless you choose the raw version, which contains cashews but no beans. I can do the potato salad without the nuts, leaving them off altogether or substituting pumpkin seeds. There will be nuts and possibly green beans in the antipasti; it's going to be a semi-improvised dish and nut-sensitive folks may choose to skip it altogether. There are almonds in the crisp, but cashew creme can be omitted. Walnuts and flax in the muffins. Hazelnuts in the hazelnut dip; a bit of cashew in the scones. Chocolate can be omitted from both scones and spread for rich vanilla flavor instead.
SCD/GRAIN FREE: Choose the gazpacho. Choose dip if you tolerate beans, raw version of the dip if you don't. Choose stew, omitting the millet. If you tolerate beans, great, but I can actually leave out beans from a portion of the stew if you avoid them too. I can do a grain-free version of the antipasti easily. Potato salad is great if you tolerate potatoes. If you tolerate buckwheat, you might enjoy the raw version of the crisp which contains no true grains but does contain sprouted buckwheat. You may love the raw cacao cracker with the chocolate dip instead of the scone, or you can get the chocolate dip a la carte and use it with fruit instead!
ACD: Choose the soup and any of the entrees, using your own judgment about how you tolerate potatoes. Let me know if you are following an ACD path so I make sure the only vinegar I use on your dish is the raw apple cider vinegar, and so I can make modifications to the antipasti if necessary.

Thank you all so much for your continued business! I look forward to seeing you very soon!

Much love,
Chef Mary

And we're back! Fantabulous new menu for Tuesday, July 10!

Hello everyone!

I am writing to you from the tail end of my vacation, where I've been relaxing, hanging out with my niece, and running on beautiful trails through the woods. What could be better? I hope you are also enjoying a relaxing week, and if you enjoy fireworks, I hope you got to see an amazing display last night!

I'll be coming home to Boston tomorrow in plenty of time to get settled in, visit my favorite farmers markets, and create a whole bunch of gorgeous dishes just for you!

The weather has been so hot, I want to add a quick note about keeping your food cool and fresh! Most of you are either around when I deliver or leave a cooler on the porch, and for this I am most grateful. Thank you! If you are not able to be home or leave a cooler with ice packs, I can also deliver to most workplaces within Boston/Cambridge/Somerville/Brookline as long as there is somewhere I can park while delivering. If you're not sure, please ask! I want to make it as easy as possible to get great, fresh food to everyone!

Without further ado, here it is! A truly wonderful new menu that I am really excited to bring you! Please order throughout the weekend for delivery on Tuesday, July 10. Thanks so much!

Much love,
Chef Mary

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SOUP:

Roasted Beet Soup! Fresh and vibrant, and such an amazing shade of fuchsia. $8

PLATES:

Veggie Bounty Lasagna! Gluten free brown rice noodles layer with creamy cashew ricotta, plenty of herbs, and TONS of fresh veggies from the farmers market. This is going to be amazing! $12

Pumpkin and Poppy Seed Rollups! Fresh veggies and sprouts, rolled up in nori with a wonderfully raw spread of pumpkin seeds, poppy seeds, and just a touch of lemon. My new favorite! $12

Taza Chocolate Chili! Beans, veggies, fresh and dried chilis, and a bass note of dark chocolate from our favorite local chocolatier, Taza, just up the street in Somerville! Fabulous! Served with brown rice. $11

Sun Dried Tomato and Zucchini Hummus! Yummy, summery, and downright addictive! With crunchy veggies to dip, of course! $10

BAKERY:

Banana Buckwheat Chocolate Chip Muffins! Everyone's favorite! $10 half dozen, $18 dozen

Peach Crisp! With a perfectly crunchy topping of oats and almonds, and a dollop of agave vanilla cashew creme on the side. Delectable! Raw version available with buckwheat-date topping. $9

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SPECIAL DIETARY CONSIDERATIONS:

Please inform me before ordering if you are allergic or sensitive to anything at all! Everything is vegan, and therefore free of dairy, egg, and meat (including fish). I do not use any soy, peanut, wheat, or any gluten-containing ingredients. Oats are certified GF. I have tried to compile a list of potential allergens below, but keep in mind that it is not a comprehensive ingredients list and there may be potential allergens not listed (and I may miss something while listing here.) Please ask me if you have any questions at all, no matter how silly they may seem!

NUTS and SEEDS: Soup contains cashews, which can be omitted on request. Lasagna contains cashews and almonds. Rollups contain pumpkin seeds and poppy seeds. Hummus contains sesame. Crisp contains almonds; cashew creme may be omitted. Muffins contain flax; chocolate may be omitted. Chili contains chocolate and beans.
GARLIC: A little in the soup, lasagna, rollups, and a bit more in the chili. May be omitted from hummus.
RAW: Choose the hummus and the rollups, and the raw version of the crisp!
GRAIN-FREE/SCD: Choose the hummus, rollups, and soup. Choose muffins and raw version of crisp if you tolerate buckwheat (not a true grain.)
ACD: Many good choices! Soup, rollups, hummus, and raw version of crisp are probably the very best ACD options.

Looking forward to seeing 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!

The yummiest new menu! For delivery to Greater Boston on Tuesday, 6/19

Hello everyone, and happy Flag Day!

It is a gorgeous day outside, and it looks like we'll have a break from the rain for a little while. Next week, it may even get up into the low eighties! This coming Sunday is Father's Day. Happy Father's Day to those of you who are dads!

I've got a fantastic new menu for you to enjoy for next week. I'm so excited, and I hope you are too!

Please try to order by the end of Sunday night, June 17 for delivery on Tuesday, June 19. Thanks so much, and I look forward to cooking for you soon!

Much love,
Chef Mary

P.S. Have you checked out the special dietary needs section below the menu? Those with sensitive family members, or who eat all raw, or who avoid nuts or grains, or just about anything else should check it out! If I have missed your particular sensitivity, do let me know and I'll start to include it too!

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SOUP:

Silky smooth pureed mushroom soup! Just a touch of cashew creme makes it extra amazing (can be omitted for the cashew sensitive.) $8

PLATES:

Primavera Pasta Salad! Featuring an assortment of fresh farmer's market goodies, getting all cozy with gluten free whole grain pasta and a sprinkling of crunchy pine nuts, all in a light and lemony creamy cashew dressing. (Yes, an all-raw variation will be available by request! Nut allergic folks, read below.) $13

Latke Trio: Carrot Ginger, Beet and Herb, and Traditional Potato Latkes; with a trio of dips to accompany them: curried cashew creme, tzatziki and stewed apples! $12

Red Thai Curry! Oh my goodness! Plenty of fresh veggies in a red Thai curry sauce over brown rice, topped with toasty sunflower seeds. Be warned: this will be a little spicy and super delicious! Earnest is especially excited about this one. $11

Roasted Garlic Bean Dip, with Za'atar spiced cracker breads to dip. A little exotic, not too hot, and full of yum! (I easily can sub crunchy veg instead of crackers on request.) $10

BAKERY:

Strawberry Muffins! Our friends the Stillmans have been growing the most amazing strawberries! I promise not to eat all of them, so they can star in these awesome muffins. Yay! $10 half dozen, $18 dozen

Mint Chocolate Frogs! Harry Potter fans will especially appreciate these peppermint-filled chocolate critters. $9

Pumpkin seed and raisin cookie balls! A chewy, nut-free raw treat. $8

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Whenever possible, ingredients are organic and/or local. If you have a question about a dish or an ingredient, please ask!

All dishes are vegan, so they are naturally free of common allergens fish, shellfish, dairy, and egg. I do not use soy, peanuts, wheat, or other gluten containing grains. I DO use tree nuts and seeds, and naturally gluten free whole grains. I am extremely careful about cross-contamination of potentially allergenic ingredients! If you have any kind of allergy or sensitivity, please let me know before ordering!

SPECIAL DIETARY CONSIDERATIONS:

NUTS AND SEEDS: Cashews can be omitted from the soup on request. Cashews are present in two of the sauces for the latkes; I can leave them off on request. Cashews and pine nuts are present in primavera; I can leave them off and top with pepitas instead on request. Sunflower seeds are present on Thai red curry but I can leave them off and sub pepitas on request. Bean dip and crackers are nut free. I plan to make the Za'atar seasoning with sesame but I can make you some crackers without it OR sub crunchy veggies instead of crackers altogether! Muffins will contain nut milk and coconut flour. Mint frogs are nut free! The filling does contain some coconut, which is a fruit, not a nut! Raisin pepita balls are totally nut free - the only seeds are the pumpkin seeds themselves.

CHOCOLATE: Chocolate mint frogs are the only item to look out for!

GARLIC: Skip the garlic bean dip if you are sensitive to garlic! There's a little garlic in the soup and the curry, and a very tiny bit in two of the dips that accompany the latkes.

RAW: Pumpkin seed raisin balls are raw. Mint frogs can be made all raw on request. Primavera pasta salad can easily be all raw, subbing either veggie ribbons or kelp noodles instead of regular noodles! Two of the sauces for the latkes are raw (the curried cashew cream and the tzatziki) and I can make either one into a salad/slaw easily.

ACD: If you are sensitive to mushrooms, you might skip the soup. Muffins and mint frogs are sweet; use judgement. Raisin pumpkin seed balls are sweetened only with fruit. Everything else is a great choice!

SCD/Grain free: Choose the mushroom soup, mint frogs, and raisin pumpkin seed balls, and modifications of other dishes too! Raw version of pasta salad is an excellent choice. Thai red curry is grain free if you skip the rice and have it over spinach instead. Bean dip is grain free and just as yummy with crunchy veg instead of crackers!

See you soon!

Love,
Chef Mary