Rhubarb Spritzer
This is a lovely spring and early summer drink. It’s very much like pink lemonade, except a bit different with rhubarb and the carbonated water. Serving Size: 4 Ingredients: 1 pound rhubarb stalks 1/2 cup sugar 1/2 cup water splash lemon juice carbonated water, chilled Directions: Chill the carbonated water. Clean the rhubarb and remove [...]
Marinated Kohlrabi
These are very tasty, crunchy little bites that are nice as an appetizer or served with drinks at a party. Yield: 2-3 cups Ingredients: 2 kohlrabi 1 tablespoon + pinch salt, divided 1/4 cup olive oil 2 organic lemons 1 tablespoon agave syrup 1 small onion 1 cup fresh herbs (parsley, chives, tarragon, dill), chopped [...]
Review: Tomato-Rhubarb Soup
What a tasty soup this is! Chriesi at the Almond Corner blog has a really interesting and delicious soup recipe. It is vegan, so we made the soup according to the recipe, and it tasted great. We have a lot of rhubarb in our garden and freeze it regularly during the season so that we [...]
Best of Fall Salad
We have recently discovered how nice black skinned radishes are. We are thrilled to be growing them as a fall crop in the garden. This salad is great. We really enjoyed it last night. Serving Size: 4 Ingredients: 2 large black radishes, peed and grated or shredded 2 large carrots, peeled and grated or shredded [...]
Simple Rhubarb Mustard
There are may different ways to make rhubarb mustard, this one is quite simple and we really enjoyed it with seitan, asparagus and baked potatoes. Yield: 1 & 1/2 – 2 cups Ingredients: 1 cup sugar 1 cup water 4 cups rhubarb 1 jar mild grainy mustard (335 g) Directions: Clean the rhubarb. Make sure [...]
Banana Rhubarb Bread Delight
Vegan Banana Rhubarb Bread with Fresh Strawberries and Chocolate Sauce. We don’t usually have mixtures with many different flavors but we must admit this special dessert was especially delicious. Serving Size: 8 Ingredients: for Vegan Banana Rhubarb Bread: 3 bananas mashed or pureed 1 – 1 & 1/2 cups rhubarb, cut in small pieces 1 [...]
Review: Beetroot and Rhubarb Salad
Celebrity Chef Yotam Ottolenghi has created this delicious salad recipe, with a great dressing. We found it at the British Guardian website. We placed the salad on a bed of fresh greens. The only change we needed to do was to use soy cheese instead of feta. It’s a lovely mixture of flavors and the [...]
Beet and Rhubarb Soup
This was a lovely soup today. It was slightly sour, the rhubarb flavor was not so evident. But the mixture of all the flavors together was quite refreshing and filling. Servings: 3-4 Ingredients: 2 large beets 2 cups rhubarb 2-3 cups water 2 vegetable bouillon cubes 1/4 teaspoon cinnamon dash cayenne pepper or Tabasco salt [...]
Lemon Risotto Rice Pudding with Rhubarb Compote
This was a lovely dessert that we recently enjoyed with fresh rhubarb from the garden. It’s easy to make and doesn’t take long. It tastes best warm. Serving Size: 4 Ingredients: for the risotto: 1 cup risotto rice 1/4 cup lemon juice zest from 1 lemon 2/3 cup sugar 3 cups water or non dairy [...]
Review: Rhubarbaritas
We found this tasty recipe for a rhubarb margarita at the taste for adventure blog. We really enjoyed the drink on Cinco de Mayo. The rhubarb flavor was not as noticeable as the lime, however, it was a great drink. As we have 5 rhubarb plans, we can have this drink often durig rhubarb season.
Lemony Barley Risotto with Asparagus and Walnuts
We really enjoyed this tasty dinner tonight. It could be made with rice risotto but the barley was delicious, and we often forget to use this healthy grain. Serving Size: 4 Ingredients: 3/4 lbs. fresh green asparagus, ends trimmed, cut into 1/2 inch pieces 1 onion chopped 1 tablespoon vegan margarine 1/2 cup dry white [...]
Review: Strawberry Rhubarb Pie
We found this delicious recipe at the Joy of Baking blog. This was the tastiest strawberry and rhubarb pie I have ever had. Stephanie at Joy of Baking is an incredible baker. The recipe was very easy to adapt to be vegan. It was only a matter of substituting vegan margarine for the butter, we [...]
Strawberry and Rhubarb Blini
We enjoyed these tasty treats for Sunday morning breakfast. They would also be nice at a brunch or even as a mid-afternoon treat. Serving Size: 4 Ingredients: for the blini: 1 cup self rising flour 2 egg replacements 2 cups soy milk 1 small pkg. of yeast 2 tbs. sugar 1/4 teaspoon baking powder 2 [...]
Asparagus On Toast with Creamy Sauce
This elegant dish is very nice served for a lunch or brunch. Yield: 8 open-faced sandwiches Ingredients: for the toast: 8 slices whole grain bread, toasted 12 asparagus spears, cleaned, peeled and cooked 8 vegan deli slices for the creamy sauce: 1/2 cup soy cream 2 teaspoons vegetable bouillon powder 1/4 cup white wine (optional) [...]
Asparagus with Walnut Sauce
What a tasty combination this is: asparagus with walnuts. This makes a very elegant side dish. Serving Size: 4 Ingredients: 1 lb. green asparagus 1/2 cup walnuts, finely chopped 1/2 cup soy cream Splash of soy sauce or Tamari 1/2 teaspoon sesame oil or walnut oil salt and white pepper Directions: Cut the woody ends [...]
Review: Black Rice, Asparagus and Chickpea Salad
Wow, what a great salad this is. Healthy, high in protein, hearty and packed full of flavor. We enjoyed this as a main meal salad today, with whole grain bread, it really made a satisfying meal. It would also be a good salad to take to parties or pot luck suppers. Black rice, red rice, [...]
Asparagus Mushroom Lasagna
Asparagus season has just begun and we are looking forward to sharing some new recipes. This was a delicious dinner we enjoyed over the weekend with asparagus bought directly from the farm. Serving Size: 4 Ingredients: 1 lb. asparagus spears (white or green) 8 ounces mushrooms, cremini, shitaki or other favorite 1 tablespoon oil 1 [...]
Fried Rice with Spring Vegetables
We will create 4 different fried rice recipes throughout the year, one for each season. We start this year with the spring vegetables. Serving Size: 4 Ingredients: 1/2 lb. tofu, scrambled 1 tablespoon sesame oil 1 tablespoon oil 3 cups cooked brown rice 4 green onions 1 tablespoon grated ginger 1 tablespoon jalapeño chilly, minced [...]
Valentine’s Day Rhubarb Cherry Pie
This makes a very nice pie, individual pies, or hand pies for Ventine’s Day. The sweet cherries with the sour rhubarb is a tasty combination. Yield: 8 hand pies or 1 large pie Ingredients: for the crust: 2 & 1/2 cups flour 1/2 teaspoon salt 1 tablespoon sugar 3/4 cup vegan margarine 1/4 cup coconut [...]
Review: Asparagus, Edamame, Beans and Fennel with Lemon-Chive Dressing
We had seen this inviting salad on the Tastespoting Blog. It looked so nice, we just had to give it a try. The recipe is from the new cookbook “Salad as a Meal – Healthy Main-Dish Salads for Every Season” by Patricia Wells (William Morrow Cookbooks, 2011). Of course, we adapted the salad dressing to [...]
Pasta with Fresh Asparagus and Garlicky Walnut Sauce
This was such a delightful dinner. It was full of flavor and very filling, yet not heavy. A great way to enjoy asparagus when it’s in season. Serving Size: 4 Ingredients: 1 lb. spiral pasta 1 lb. fresh asparagus 4-5 cloves garlic 1/4 cup chopped walnuts 6-8 slices vegan cold cut (smoky taste) 4 tablespoons [...]
Vegan Ricotta Ravioli with Asparagus Walnut Pesto
This was a very special dinner we enjoyed. It is not really as difficult to make as it appears and is well worth the trouble. Yield: 20 large ravioli Ingredients: for the ravioli dough: 1 cup semolina flour 2 teaspoons olive oil 1/2 cup water pinch salt for the ricotta filling: 1 cup soy yogurt [...]
Asparagus, Fava Bean & Smoked Tofu Pasta
This spring meal was delicious. It is very filling, yet not, with a lovely hint of mint. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 large leek, white and most green parts, sliced in rings 6 tablespoons dry white wine 1 cup soy yogurt 2 teaspoons powered vegetable bouillon pinch freshly grated nutmeg 2-3 [...]
Creamy Mushroom Soup with Spring Vegetables
This was a lovely soup to have on a fresh spring day. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 large carrot, peeled and chopped in small pieces 1 leek (or 2 spring onions) cut in small pieces 1/2 sweet bell pepper (I used a yellow one), cut in small pieces 1/2 lb. mushrooms, [...]
