Tag Archives: Ginger

Homemade Organic Non Caffeinated Chai

Organic local ginger & turmeric

Organic ginger & turmeric are key ingredients in my infamous non caffeinated chai. I love to offer hot chai to participants as they arrive to my hands on vegetarian cooking classes, as well as friends dropping in for a visit , organic b&b guests & just because. It enhances your immune system & delights your palate. Continue reading

Spice Up Your Whole Grains

Organic, gluten-free, Vegetarian Sorghum Salad

Versatile and neutral flavored whole grains pair well with most herbs and spices. Above is my Mediterranean Sorghum Salad, a popular warm weather salad. With a satisfying chew similar to barley, gluten-free sorghum can be stir fried with African spices, or boldly dressed with a ginger miso dressing. Fresh mint, oregano, and chives also make a tasty dressing for this high fiber luscious marinated grain salad. Serve on a bed of lettuce, topped with goat or sheep feta for an Continue reading

Cooking with Herbs and Spices Interview

Leslie in Appollo's Organic Gardenholding tomatoes

​​​”​I’m offering people a recipe for inspiration.” ​​Leslie Cerier

​Have a listen and become much more knowledgeable about herbs and spices Leslie uses in her cooking. Continue reading

Miso Ramen Noodle Soup

If you are looking for organic, vegan options in the new year, Leslie Cerier, the Organic Gourmet Chef, showed us her recipe for miso ramen noodle soup. February 6, 2018 on Mass Appeal TV (NBC affiliate WWLP Channel 22) Chicopee, MA Continue reading

Miso Ramen Noodle Soup

Quick, Easy , Vegan, Gluten-Free Miso Ramen Noodle Soup

Leslie Cerier’s Miso Vegetable Ramen Noodle Soup

Chilly day! Perfect lunch is a miso ramen noodle soup. Today, the broth got its flavor from local organic ginger and wakame seaweed. All year round, I mix and match seasonal veggies for infinite varieties of miso soup. Often in the spring and summer, I will just add a quick cooking green such as bok choy. Today, being winter, I cooked local, organic, sweet parsnips and carrots from my organic winter CSA*. Sliced thin cooks quickly. Chickpea miso, one of my favorites makes a sweet, delicious, and mildly salty broth. Feel free to use other kinds of mellow and aged organic misos, seasonal root and green leafy vegetables, and different varieties of gluten-free ramen noodles for infinite variety and just because we can. Here is my recipe for a deeply nourishing and filling miso ramen noodle soup. Continue reading