People find me with food sensitivities to cook delicious meals that meet their needs. Often, I will cook for them for months, years or for special occasions.
This week, I cooked again for one of my client’s, and as usual, I used the local, seasonal, organic harvest to guide the menu.
Furthermore, I created a special new recipe for the vegan sushi, a spicy dipping sauce that was like one that he enjoyed in a New York City Vegan restaurant.
Instead of using sugar, I used maple syrup. The sauce had a sriracha sauce in it, which I did not have. So I used cayenne and garlic to create the heat. Blended the spices with tofu, rice vinegar and cashew butter for a spicy sauce he loved.
Also, on the menu for him this week:
*Butternut Squash Risotto with Jerusalem Artichokes
Roasted Vegetables with French Lentils and Leslie’s special marinated sun-dried tomatoes made with garden herbs
4 different kinds of vegan sushi with seasonal vegetables
“Had the sushi last night, it was so good. Risotto was amazing as well.”
Joe, South Hadley, MA
*Usually, in the winter, I make the butternut squash risotto with shiitake mushrooms, but was out of them and created a new variation of the risotto with Jerusalem Artichokes that I grew in my organic no till garden this past summer. Joe liked it even better.
