Hello, fans! Oh my goodness, I have been cooking and baking up a storm! Food has been packed up and delivered. Thank you for all the support!
Are you still hungry?
I still have on hand:
One order: Raw Carrot-Ginger Pate, wrapped up in Toasted Nori Sheets and served over Baby Spinach
One order: Curried Brown Rice with Baby Bok Choy, Roasted Beets and Toasted Almonds
One order: Red and White Quinoa, served with Roasted Butternut Squash and Sauteed Red Chard.
One half dozen: Applesauce Muffins with Walnuts and Raisins
Each and every order is made from scratch by hand and packed carefully for you. Almost all the produce, grains, seasonings, and seeds are USDA Organic. Email me at rathercraftymary@gmail.com by 11 am today for noon delivery today, or by 8 am tomorrow for delivery tomorrow. First come, first served!
OH and I have come up with some simple pricing. This week, plates are $8. Half dozen muffins are $8. A full dozen muffins are $15.
Stay tuned for the next menu, coming soon!
*****
EDIT: ALL SOLD OUT! Please place new orders from next week's menu, above.
*****
Wednesday, February 2, 2011
Sunday, January 30, 2011
This week's menu!
This Week's Menu! Email me to place an order!
Almost everything is USDA organic, and a lot of it is local. If you have questions about specific ingredients, please ask! As always, everything is made fresh from scratch, using ingredients that are healthy, vegan, gluten free, peanut free, and soy free!
___________________________________________________
By Popular Demand, Raw Sunflower Seed Hummus, with Organic Carrots and Celery for Dippin'!
Raw Carrot-Ginger Pate, wrapped up in Toasted Nori Sheets and served over Baby Spinach
Curried Brown Rice with Baby Bok Choy and Roasted Beets
Flatbread "Pizza" with Pineapple, Cherry Tomatoes, and Spinach
Your choice of either Brown Rice Pasta or Organic Quinoa, served with Roasted Butternut Squash and Sauteed Red Chard.
Tapioca Pudding (made with Almond Milk!)
Applesauce Muffins with Walnuts and Raisins
YUM!
Bring back your containers from last week for a discount, and of course just to be kind to the Earth!
Almost everything is USDA organic, and a lot of it is local. If you have questions about specific ingredients, please ask! As always, everything is made fresh from scratch, using ingredients that are healthy, vegan, gluten free, peanut free, and soy free!
___________________________________________________
By Popular Demand, Raw Sunflower Seed Hummus, with Organic Carrots and Celery for Dippin'!
Raw Carrot-Ginger Pate, wrapped up in Toasted Nori Sheets and served over Baby Spinach
Curried Brown Rice with Baby Bok Choy and Roasted Beets
Flatbread "Pizza" with Pineapple, Cherry Tomatoes, and Spinach
Your choice of either Brown Rice Pasta or Organic Quinoa, served with Roasted Butternut Squash and Sauteed Red Chard.
Tapioca Pudding (made with Almond Milk!)
Applesauce Muffins with Walnuts and Raisins
YUM!
Bring back your containers from last week for a discount, and of course just to be kind to the Earth!
Friday, January 28, 2011
Wow!
Wow! Thanks everyone for all the support! People are spreading the word, placing orders, and offering so much moral support!
I made and delivered a whole bunch of food this week already, and I'm getting great feedback all around! Thank you all so much!
I have the best friends!
I made and delivered a whole bunch of food this week already, and I'm getting great feedback all around! Thank you all so much!
I have the best friends!
Tuesday, January 25, 2011
Launching a Personal Chef Business!
I have an announcement to make!
I am starting my own little, green business.
You can now enjoy my delectable creations in your own home! Everything is fresh. It's all made from scratch. Of course, it is vegan, and of course it is delicious! Whenever possible, I use organic and local ingredients. My recipes are always healthy, and 100% gluten free, peanut free, and soy free. If you are allergic to something, let me know. You can be sure you're safe! (For legal reasons I probably have to state that my kitchen has nuts and sesame in it, so the teeny tiny risk of cross-contamination exists, but as a person who is allergic to other ingredients, I do a Very Good Job of keeping allergenic ingredients apart! And there are no peanuts, soy products, or gluten-containing products in my kitchen at all.) Some items are Totally Raw, some are Mostly Raw, and others are Cooked or Baked.
You can order meals or items a la carte by contacting me directly. Prices depend on how much food you want, and on market prices for ingredients. Reasonable bartering offers always considered!
This week's offerings:
TOTALLY RAW:
Raw Organic Sprouted Sunflower Seed Hummus with Organic Carrot and Celery Sticks to Dip!
Carrot-Ginger Pate: Organic Vegetables, Herbs, Seeds, and Fruits combine into an Amazing Delicacy! Served over Organic Baby Spinach.
MOSTLY RAW:
Totally Raw Carrot-Ginger Pate, wrapped up in sheets of Toasted Nori, with Baby Spinach.
Mexican Chocomole! A not-too-sweet Chocolate Mousse, made with Avocado, Organic Cocoa Powder, Organic Agave, and Organic Dates. Subtly Spiced with Cinnamon and Cayenne. Served with (or without) lightly sweet Vanilla Cashew Creme.
COOKED:
Stuffed Potato Skins! Organic Russet Potatoes from Maine, stuffed with Local Butternut Squash. Served with (or without) a Savory Cashew Creme!
Macaroni (or Quinoa) and Un-Cheese! Your choice of Tinkyada brand Rice Pasta Shapes OR Quinoa, topped with an Amazingly Creamy Sauce! (It doesn't taste vegan, but I promise, it is!)
BAKED:
Banana Chocolate Chip Muffins! Made with Gluten Free Organic Buckwheat Flour, Organic Bananas, and Enjoy Life Allergen Free Chocolate Chips!
Contact me at:
rathercraftymary@gmail.com
We'll discuss quantities, pricing, and pickup/delivery options!
I am starting my own little, green business.
You can now enjoy my delectable creations in your own home! Everything is fresh. It's all made from scratch. Of course, it is vegan, and of course it is delicious! Whenever possible, I use organic and local ingredients. My recipes are always healthy, and 100% gluten free, peanut free, and soy free. If you are allergic to something, let me know. You can be sure you're safe! (For legal reasons I probably have to state that my kitchen has nuts and sesame in it, so the teeny tiny risk of cross-contamination exists, but as a person who is allergic to other ingredients, I do a Very Good Job of keeping allergenic ingredients apart! And there are no peanuts, soy products, or gluten-containing products in my kitchen at all.) Some items are Totally Raw, some are Mostly Raw, and others are Cooked or Baked.
You can order meals or items a la carte by contacting me directly. Prices depend on how much food you want, and on market prices for ingredients. Reasonable bartering offers always considered!
This week's offerings:
TOTALLY RAW:
Raw Organic Sprouted Sunflower Seed Hummus with Organic Carrot and Celery Sticks to Dip!
Carrot-Ginger Pate: Organic Vegetables, Herbs, Seeds, and Fruits combine into an Amazing Delicacy! Served over Organic Baby Spinach.
MOSTLY RAW:
Totally Raw Carrot-Ginger Pate, wrapped up in sheets of Toasted Nori, with Baby Spinach.
Mexican Chocomole! A not-too-sweet Chocolate Mousse, made with Avocado, Organic Cocoa Powder, Organic Agave, and Organic Dates. Subtly Spiced with Cinnamon and Cayenne. Served with (or without) lightly sweet Vanilla Cashew Creme.
COOKED:
Stuffed Potato Skins! Organic Russet Potatoes from Maine, stuffed with Local Butternut Squash. Served with (or without) a Savory Cashew Creme!
Macaroni (or Quinoa) and Un-Cheese! Your choice of Tinkyada brand Rice Pasta Shapes OR Quinoa, topped with an Amazingly Creamy Sauce! (It doesn't taste vegan, but I promise, it is!)
BAKED:
Banana Chocolate Chip Muffins! Made with Gluten Free Organic Buckwheat Flour, Organic Bananas, and Enjoy Life Allergen Free Chocolate Chips!
Contact me at:
rathercraftymary@gmail.com
We'll discuss quantities, pricing, and pickup/delivery options!
Sunday, July 11, 2010
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.
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!
Wednesday, June 23, 2010
Raw Vegan Sausage Nut Pate
I made something today that tasted a LOT like hot Italian sausage!
I started formulating the recipe based on this one I found online. (Scroll down.) I changed it up a bit, though, and used it as a topping on zucchini ribbons instead of pizza, and didn't dehydrate because I don't have a dehydrator! It was fantastic straight out of the food processor.
1/2 c raw, soaked, dried walnuts
1/4 c sprouted sunflower seeds
1 clove garlic, chopped
1/2 tsp ground fennel seed
1 tsp sea salt
lots of freshly cracked black pepper
1 tsp ground dried sage
1/2 tsp dried thyme
1/2 tsp caraway seeds
1/2 - 1 tsp cayenne
1/2 a granny smith apple, chopped (peel ON! Don't peel away all the fiber and nutrients!)
2 stalks celery
big handful fresh parsley
Put nuts, seeds, and seasonings in food processor. Chop it all up. Add apple, celery, and parsley, and process until you have a lovely pate texture with some green showing.
Adjust seasonings until it tastes delicious!
For lunch today, I used a vegetable peeler to make zucchini ribbons, added some broccoli florets and some slices of oil-packed sun dried tomato then topped with dollops of this lovely sausage pate.
Then I had the rest of the apple for dessert!
I used the food processor again to make a cashew-sunflower seed cheez with a little bit of everything: bell and serrano pepper, lemon, garlic, sundried tomato, the last of the celery, some parsley, cilantro, and nooch. I put some of that over broccoli in a container to take with me for lunch tomorrow. Mmmm broccoli with cheez sauce! I may noolde-ify the last zucchini and bring the rest of the sausage pate too!
I started formulating the recipe based on this one I found online. (Scroll down.) I changed it up a bit, though, and used it as a topping on zucchini ribbons instead of pizza, and didn't dehydrate because I don't have a dehydrator! It was fantastic straight out of the food processor.
1/2 c raw, soaked, dried walnuts
1/4 c sprouted sunflower seeds
1 clove garlic, chopped
1/2 tsp ground fennel seed
1 tsp sea salt
lots of freshly cracked black pepper
1 tsp ground dried sage
1/2 tsp dried thyme
1/2 tsp caraway seeds
1/2 - 1 tsp cayenne
1/2 a granny smith apple, chopped (peel ON! Don't peel away all the fiber and nutrients!)
2 stalks celery
big handful fresh parsley
Put nuts, seeds, and seasonings in food processor. Chop it all up. Add apple, celery, and parsley, and process until you have a lovely pate texture with some green showing.
Adjust seasonings until it tastes delicious!
For lunch today, I used a vegetable peeler to make zucchini ribbons, added some broccoli florets and some slices of oil-packed sun dried tomato then topped with dollops of this lovely sausage pate.
Then I had the rest of the apple for dessert!
I used the food processor again to make a cashew-sunflower seed cheez with a little bit of everything: bell and serrano pepper, lemon, garlic, sundried tomato, the last of the celery, some parsley, cilantro, and nooch. I put some of that over broccoli in a container to take with me for lunch tomorrow. Mmmm broccoli with cheez sauce! I may noolde-ify the last zucchini and bring the rest of the sausage pate too!
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