It's time for another Heather Bruggeman class: Whole Food Kitchen! Yes, I've taken it before, plus several of her other ones, including Vegan Workshop, Hibernate, and summer camp. But the activities and ideas vary, as does the community that gathers around her. While I am not doing any cooking or shopping right now because of my surgery, the class will be an inspiration. And a distraction.
And when it's all over, I'll have some new recipes to try!
Showing posts with label Whole Food Kitchen. Show all posts
Showing posts with label Whole Food Kitchen. Show all posts
Monday, April 20, 2015
Monday, October 1, 2012
Today!
Today starts another Whole Food Kitchen experience, with Heather Bruggeman. I've taken this before, as well as her 30-Day Vegan (twice), and enjoy the recipes, information, and community spirit of the other participants. So why do it again? I didn't get to focus on the last WFK as much as I had hoped because of Mama's back injury and such. Now, after our rough summer, Mama and I are looking forward to continuing our focus on the simple things. We've had a lot of couple and family time and now we are turning our renewed attention on simple, healthy, whole foods. And you know how I love recipes! Unfortunately, I can't share any of them here, but I will tell you about the experience as it progresses. It's another part of my fall start.
Friday, February 10, 2012
WFK: The Spirituality of Cooking
This week started the three-month workshop, Whole Food Kitchen (WFK), taught by Heather, of Beauty that Moves. Many of you will recall that I enjoyed and was inspired by her previous 30 Day Vegan workshop. And so I'm excited about this new exploration of cooking, natural foods, and something intangible that I'll call the spirituality of cooking.
But because we do our shopping on the weekends and this workshop started on Monday, I haven't actually made any of the recipes--the colorful smoothies, the promising Honey Miso Tofu, the sweet Raspberry Oat Bars. Instead, I'm mining my cabinets and cooking what I intended for the week, which mainly involves an exploration of recipes from our new church's new cookbook, tastings from which had been featured during fellowship hour. This was ideal: the kids could sample and reject without any work or disappointment on my part! (I'll write another post soon on the difference between my church cookbook and our school cookbook; it's night and day.)
Earlier this week, I made Sumi Salad, a variation of a Ramen coleslaw (and so hardly qualifying as whole food, though I bought the vegetarian noodles at Whole Foods!). Bud had liked the purple cabbage slaw on Sunday but of course didn't touch it this week. Mama and I put away most of the batch ourselves and I'd make it again.
And today I'm making two more recipes (besides Gommie's regular meatloaf, because neither of the kids liked these dishes): Curried Corn Soup and Nutted Wild Rice Salad. Both are in the final stages of ready and promise to be delicious. I'm thinking I could make the soup totally vegan with some coconut milk next time, which would complement the curry. Yum!
Anyway, it feels so good to be in the kitchen, chopping, measuring, stirring, sampling, particularly because I couldn't do any of those things during the last go-round. I'm so aware now, with the long hiatus, of all my movements in the kitchen, their being natural but unfamiliar at the same time. And I am so grateful to be up and about more. Knowing I'm putting some effort and creativity and love into dinner, for myself, my family, makes it all that much more meaningful. Heather, in one of her posts, compared cooking food, especially working with fruits and vegetables, to a prayer. As the Shakers would say, "hands to work, hearts to God." And for me, the spiritual work in the kitchen is definitely mindfulness and gratitude.
-=-=-=-=-=-
Sumi Salad
3-6 oz. packages shredded red cabbage, or 1/2 head of firm cabbage, chopped
1 package Ramen noodles, crushed while in package (save the seasoning packet)
1 bunch scallions, sliced
1 tablespoon sesame oil
3 tablespoons slivered almonds
2 tablespoons sesame seeds
1/2 cup vegetable oil
1/2 cup sesame oil
6 tablespoons rice vinegar, plain, not seasonred
1/4 cup sugar
1/2 teaspoon pepper
1 teaspoon salt
In small pan, heat 1 tablespoon of sesame oil. Add sesame seeds and almonds. Brown, stirring constantly. don't let burn. Set aside. Chop scallion, using tops as well. Combine crushed Ramen, scallion, and cabbage in a large bowl. Mix together. In another bowl, whisk the vegetable oil, 1/2 cup of sesame oil, rice vinegar, sugar, seasoning packet, salt, and pepper. Combine all, stirring well. Store covered in refrigerator overnight. Stir a few times during the day before serving. (*I'm working on using less oil and substituting olive oil in this recipe).
Church cookbook
-=-=-=-=-
Nutted Wild Rice Salad
2 cups wild rice mix (I had brown basmati and wild rice)
4 cups stock (I used 3 cups vegetable, because I made this in my rice cooker)
1 cup pecans or walnuts, chopped (I used almonds)
1 cup yellow raisins (dried cranberries!)
rind of one orange, grated
1/4 cup fresh mint (didn't have this)
4 scallions, sliced, or 1 small onion, sliced
1/3 cup orange juice
1/4 cup olive oil
Cook rice in broth. When cooked, add nuts, fruit, orange rind, mint, scallion, orange juice, and olive oil. Mix well, letting stand 2 hours before serving at room temperature.
Church cookbook
-=-=-=-=-=-
Curried Corn Soup
1/4 cup butter (I used 1 tablespoon butter in 2 tablespoons olive oil; could also just use coconut oil)
1 tablespoon curry powder
1/2 teaspoon shallots, minced
2-15 1/4 oz. can cream-style corn (I had 1 can and another cup of frozen kernels)
1-15 1/4 oz. can whole corn
2 cups milk (this is where I'll try substituting some coconut milk next time!)
1/8 teaspoon rosemary
2 tablespoons chopped chives
Heat/melt butter/oil. Add curry and stir until smooth. Add shallots, then corn, stirring slowly. Add milk and rosemary. Simmer slowly. Garnish with chives when ready to serve.
Church cookbook
But because we do our shopping on the weekends and this workshop started on Monday, I haven't actually made any of the recipes--the colorful smoothies, the promising Honey Miso Tofu, the sweet Raspberry Oat Bars. Instead, I'm mining my cabinets and cooking what I intended for the week, which mainly involves an exploration of recipes from our new church's new cookbook, tastings from which had been featured during fellowship hour. This was ideal: the kids could sample and reject without any work or disappointment on my part! (I'll write another post soon on the difference between my church cookbook and our school cookbook; it's night and day.)
Earlier this week, I made Sumi Salad, a variation of a Ramen coleslaw (and so hardly qualifying as whole food, though I bought the vegetarian noodles at Whole Foods!). Bud had liked the purple cabbage slaw on Sunday but of course didn't touch it this week. Mama and I put away most of the batch ourselves and I'd make it again.
And today I'm making two more recipes (besides Gommie's regular meatloaf, because neither of the kids liked these dishes): Curried Corn Soup and Nutted Wild Rice Salad. Both are in the final stages of ready and promise to be delicious. I'm thinking I could make the soup totally vegan with some coconut milk next time, which would complement the curry. Yum!
Anyway, it feels so good to be in the kitchen, chopping, measuring, stirring, sampling, particularly because I couldn't do any of those things during the last go-round. I'm so aware now, with the long hiatus, of all my movements in the kitchen, their being natural but unfamiliar at the same time. And I am so grateful to be up and about more. Knowing I'm putting some effort and creativity and love into dinner, for myself, my family, makes it all that much more meaningful. Heather, in one of her posts, compared cooking food, especially working with fruits and vegetables, to a prayer. As the Shakers would say, "hands to work, hearts to God." And for me, the spiritual work in the kitchen is definitely mindfulness and gratitude.
-=-=-=-=-=-
Sumi Salad
3-6 oz. packages shredded red cabbage, or 1/2 head of firm cabbage, chopped
1 package Ramen noodles, crushed while in package (save the seasoning packet)
1 bunch scallions, sliced
1 tablespoon sesame oil
3 tablespoons slivered almonds
2 tablespoons sesame seeds
1/2 cup vegetable oil
1/2 cup sesame oil
6 tablespoons rice vinegar, plain, not seasonred
1/4 cup sugar
1/2 teaspoon pepper
1 teaspoon salt
In small pan, heat 1 tablespoon of sesame oil. Add sesame seeds and almonds. Brown, stirring constantly. don't let burn. Set aside. Chop scallion, using tops as well. Combine crushed Ramen, scallion, and cabbage in a large bowl. Mix together. In another bowl, whisk the vegetable oil, 1/2 cup of sesame oil, rice vinegar, sugar, seasoning packet, salt, and pepper. Combine all, stirring well. Store covered in refrigerator overnight. Stir a few times during the day before serving. (*I'm working on using less oil and substituting olive oil in this recipe).
Church cookbook
-=-=-=-=-
Nutted Wild Rice Salad
2 cups wild rice mix (I had brown basmati and wild rice)
4 cups stock (I used 3 cups vegetable, because I made this in my rice cooker)
1 cup pecans or walnuts, chopped (I used almonds)
1 cup yellow raisins (dried cranberries!)
rind of one orange, grated
1/4 cup fresh mint (didn't have this)
4 scallions, sliced, or 1 small onion, sliced
1/3 cup orange juice
1/4 cup olive oil
Cook rice in broth. When cooked, add nuts, fruit, orange rind, mint, scallion, orange juice, and olive oil. Mix well, letting stand 2 hours before serving at room temperature.
Church cookbook
-=-=-=-=-=-
Curried Corn Soup
1/4 cup butter (I used 1 tablespoon butter in 2 tablespoons olive oil; could also just use coconut oil)
1 tablespoon curry powder
1/2 teaspoon shallots, minced
2-15 1/4 oz. can cream-style corn (I had 1 can and another cup of frozen kernels)
1-15 1/4 oz. can whole corn
2 cups milk (this is where I'll try substituting some coconut milk next time!)
1/8 teaspoon rosemary
2 tablespoons chopped chives
Heat/melt butter/oil. Add curry and stir until smooth. Add shallots, then corn, stirring slowly. Add milk and rosemary. Simmer slowly. Garnish with chives when ready to serve.
Church cookbook
Tuesday, December 6, 2011
Here It Comes
30 Day Vegan Workshop leader Heather Bruggeman, of Beauty That Moves, is set to offer a new three-month course, Whole Food Kitchen. Registration begins very soon. And I'll be signing up! The last workshop effected me immensely, even though I couldn't participate fully. I'm ready, ready, ready for this one.
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