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

************************************

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

*************************************

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

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

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

Looking forward to seeing you all soon!

Love,
Chef Mary

New Menu! 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

***********************************

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

*************************************

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

*************************************************

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

********************************************

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

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!

*********************************************

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!

***********************************************

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

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

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

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

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

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

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

Hello Crafty Land!

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

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

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

L'Shana Tova! (Happy New Year!)

Much love,
Chef Mary

******************************

**********

SOUP

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

PLATES

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

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

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

BAKERY

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

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

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

********************************************

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

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

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

Additional special dietary requests:

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

***************************************

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!

*******************************

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.

***************************************

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.)

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

******************************************

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

******************************************

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.

******************************************

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

*********************************

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

******************************

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

****************************************

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

***********************************************

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!

Raw Sprout Hummus!

Here is something I make every few days. Seriously, we both love it so much, and sunflower seeds are one of the least expensive protein sources we have, that it just makes sense to keep it on hand at all times!

Based on a recipe from Sproutpeople

Sprout Hummus!
(I usually make a double recipe. Amounts are approximate.)

a cup or so of sprouted sunflower seeds (see below)
1 clove of garlic, minced (or a little more for me, a little less for E. Remember raw = stronger!)
1/2 tsp sea salt, to taste
drizzle of extra virgin olive oil
Half a lemon, maybe more
1T or more tahini (make your own or just buy a jar! It is so useful!)
cayenne and/or cumin to taste

First, sprout your seeds. This part takes very little work, but it does take a couple days!

Soak your seeds in filtered water overnight. Make sure you have at least two cups of water for each cup of seeds, because they will absorb quite a bit! In the morning, rinse them well and let them drain. Put drained seeds in the fridge while you go to work. At night, rinse them again and put them back in the fridge. They are ready to use now if you want, but I like to sprout them just a little longer, until they develop cute little tails. Just rinse and drain morning and night until you're ready to make your hummus, about two or three days of growing. Feel free to remove floating seed skins during the rinse process.

(I use my small OXO herb spinner to hold and rinse my seeds.)

Now you're ready to make your hummus!

Put spun-dry sprouts, garlic, tahini, and salt in the bowl of your food processor with the S blade. Put all the innards of half a lemon in there with it - I remove the peel, cut the inside in half, and separate the sections into the processor. Keep the other half handy, because you may need it. Add a couple shakes of cayenne, and process! Scrape down the sides, and process again, until it gets all hummus-y. Add a drizzle of EVOO, taste, and adjust seasoning. The texture may be a little thicker than a conventional chickpea hummus. Feel free to add more garlic, lemon, a little vinegar, oil, or whatever you like! A dash of cumin is sometimes fun, though some people find it to be a strong flavor so be judicious. Earnest doesn't like cumin in his hummus, so I usually leave it out.

Dip carrots, celery, cucumbers, kale, crackers, pita, or whatever you like! Also fantastic if you wrap it up in a collard leaf with some radish sprouts and/or broccoli sprouts.

Gluten Free Bread and Rolls, and a Baba Ghanouj Recipe!

Our favorite sandwich bread/roll recipe is based on the True Yeast Bread from Bette Hagman's Gluten Free Gourmet.

I make a few modifications, but stick in spirit to the original. The bean-free high protein flour blend I use for this recipe has brown rice, sorghum, tapioca, and potato or arrowroot starch, whichever we have on hand. OH MY, is it good! Look at the texture! It tastes, feels, and stretches like the real thing. Hooray! It even slices, though here you see a rustic broken open cross-section of a roll.

For these, I scooped a big muffin-scooper-full into each of eight English muffin rings, then put the rest in a standard one pound loaf pan.

When they came out of the oven, it was hard to resist eating them immediately! We waited long enough to take a picture and cool them just a bit, then dug into the rolls accompanied by the baba ghanouj and raw sprout hummus I made this afternoon.

Heaven!

Here's the recipe for the baba ghanouj. I used partly the raw, sprouted tahini I made this morning, and then made up the difference with purchased, roasted tahini.

2 medium eggplants, roasted (see below)
sea salt
extra virgin olive oil
2 cloves garlic, chopped
a couple spoonfuls of tahini
a big handful of fresh flat-leaf parsley, roughly chopped
lemon

Slice the eggplants about 1/4 inch thick. Sprinkle with sea salt and let sit in a colander for about half an hour. This allows any bitterness to leave the eggplant.

Preheat the oven to about 350 or so. (If you are roasting something else at a different temperature, a different temp is fine. Just keep an eye on the brownness!)

Rinse the eggplant, then pat it dry. Toss with olive oil and spread out on a baking sheet in a single layer, or with a little bit of overlap if they don't quite fit. It's all good.

Roast for about half an hour, keeping an eye on it. It might need a little longer to get all lovely and brown, or it might need less time.

Let the eggplant cool to room temperature, then throw it all into the food processor with the S blade. (Yes, skins too! Eggplant is expensive, why would you throw away that beautiful skin?) Add the garlic, tahini, peeled lemon, and fresh parsley. Process it until it is the texture you like. It's nice when chunky, and velvety when processed longer. Adjust seasoning.

Eat it right now, or put it in the fridge for a couple hours for the flavors to really meld and go from great to AMAZING! Dig in with your favorite dippin' veg, bread, crackers, roasted potatoes, or spoon.

Makes about two cups.


In addition to the bread and rolls and the baba ghanouj, I also made GF "bran" muffins, almond butter, raw tahini, and raw sunflower seed sprout hummus. I think a separate post is in order for the sprout hummus!