I experienced so much pleasure today cooking and baking with some of the last of my winter produce, from my organic, CSA* farm share.
Slow cooking beans with spices create rich flavors for a luscious meal for a small dinner party tonight. Chopping up that last organic cabbage, some carrots, and baking a big sweet potato inspired a plethora of culinary delights.
With the morning’s light snow fall and cold evenings ahead, I decided to simmer the chick peas in virgin coconut oil and African spices till melt in your mouth soft before adding the vegetables. This Ethiopian Chick Pea Stew from my cookbook, Gluten-Free Cooking for the Conscious Cook, is balanced, sweet and spicy, with a light touch of cayenne. The Sweet Potato Coconut Pecan Pie, aka Gluten-Free Pecan Pumpkin Pie, has a pecan teff cookie pie crust sweetened with local, organic maple syrup and fair trade, organic, coconut sugar. Pureeing the baked sweet potato with coconut butter, cinnamon, nutmeg, ginger, vanilla extract and allspice for a non dairy pie filling everyone will love. A quick salad rounds out the meal, celebrating the local harvest, tossing together lettuce and spicy green salad mix grown in local organic green houses. The salad is easy. Grown with love. Vegetarian Cooking from the Heart makes a meal extra tasty.
Cabbage and Pecan Pumpkin Pie photos by Tracey Eller
Leslie in her kitchen photo by Sarah Crosby.
CSA* Community Supported Agriculture
Thanks to my CSA, the Brookfield Farm in Amherst, MA