Morgan’s Steep Tartan Scarves
Morgan’s Steep Tartan from Ephods & Pomegranates is about to go on the loom for some great Fall/Winter scarves!
The legend at Sewanee, delightful though fully debunked, is that Morgan’s Steep is named for a Confederate General who road his horse off it rather than be captured by Union forces. True, Sewanee has many place names derived from its place in the Civil War. But, while General Morgan’s ghost may yet haunt the bluffs around the campus, he did not die at Morgan’s Steep, nor is the picturesque cliff overlooking Cowan and Winchester named for him. Here is one account more likely historical:
Our Tartan is made up of Purple for Sewanee, Gold for the beautiful sunsets seen from the rock, Black for the dark nights that fall over the bluffs, and Green for the lush woodlands of the Domain, now an intentional arboretum.
More pictures of the Morgan’s Steep Tartan Scarf will be coming soon.
Monteagle Sunset
Monteagle, Tennessee, our new home, sits astride a narrow arm of the South Cumberland Plateau. All around is a maze of high bluffs and deep coves, extending in every direction of the compass. At our home we can watch the sunrise from the front porch, and watch it set from the side deck.
Sunset Over the Western Bluff
I’m weaving a set of placements for our table here at Dayenu, which I’ve named “Monteagle Sunset,” The color of the summer sky when you stand at the edge of the bluff, beyond the trees, and watch the reds and yellows, the pinks and the golds, as the sun goes down.
Monteagle Sunset on the Loom
Just Off The Loom
“There’s a sunrise and a sunset every single day, and they’re absolutely free. Don’t miss so many of them.”
― Jo Walton
First Bolt Finished!
Now Available
Today is a big day for “Ephods and Pomegranates.” Our first bolt of Mountain Tartans (“Sewanee Cross”) is complete, and ready to be used in the production of runners, stoles, even MousePads! Please Contact me at this site or at g.ruppemelnyk2015@gmail.com for further information.
Mighty Wind or Hot Air
Billions of words have been written and spoken about last Wednesday’s massacre during a prayer meeting in an AME Church in Charleston, SC. Billions of words and every bit as many prayers have been sent from pulpits, bedsides and silent hearts — which is good. It is good to be driven to the knees of our hearts by the awful weight and awareness of just how much hatred seeks to beat down the doors of love, peace and sanity.
But unless the prayers are followed by action, the prayers and our breath are wasted. God hears us, of course, but it is part of the mystery of faith that God entrusts us with the blessing and the responsibility of making peace and love incarnate in the world. It is a solemn and glorious thing that God calls us to do this work. With our prayers, yes, but also with our hands and with our lives.
Simply bemoaning the presence of racism in our lives and in our society is a worthless expenditure of breath. Denying its existence — in our land and in our own hearts — is even worse. We all stand in the path of judgment if we do not confront and work to remove racism wherever it appears. Racism, even unconscious racism, is a reminder that we have been taught to fear others, to consider ourselves superior for no reason other than the shade of our skin, and to mistrust those who do not look and act just as we do. This shooting has shamed us, and the best response we can make it to do and to be better.
The hot rush of blood to our faces when we are ashamed can either lead to anger, rage and the hot air of vituperative language and even more violence, or it can serve as a cleansing wind scouring our hearts clean and giving us the courage to start anew. We have a choice about what we will do and what we will teach our children to do.
Scripture tells us “You shall love your neighbor as yourself.” We no longer have the luxury of limiting the definition of neighbor to those who share our views or are related to us by blood or economics. We are all neighbors on this planet, and when, God willing, we go to other places in the universe, we will find that those folks, too, are our neighbors, and that in God’s economy, we are all equal. We are all friends.
To paraphrase a popular slogan, “Friends don’t let friends hate…or kill.” It is within our power to end the violence. We have the means, we merely lack the will. Let us pray for courage, and let us act.
And may the breath of God blow like a might wind in our hearts and nation, and may we put an end to the hot air of hate.
Dayenu,
Glyn
Teach Your Children
These words, which I am commanding you today, shall be on your heart. You shall teach them diligently to your children and shall talk of them when you sit in your house and when you walk by the way and when you lie down and when you rise up. “You shall bind them as a sign on your hand and they shall be as frontals on your forehead. (Deuteronomy 7:6-8)
Mass shootings are reported with sickening frequency in our nation – in malls, schools, workplaces, and now, even in churches. And, in the immediate aftermath we cry and shake our heads and bemoan the lack of meaningful gun control. And then we forget about it until the next massacre occurs. And so, today, we find ourselves outraged that Dylan Roof has entered a church, attended a Bible Study and then killed nine people. But in a month will we remember?
Let me be clear. I am in favor of rigorous background checks and bans on citizen ownership of automatic weapons. I am appalled at the violence which infects our society. And I am increasingly pessimistic about the world in which my children and grandchildren must live.
But I am also convinced that no manner of legislation or gun control will heal us. Such actions are well past due. What we need now are good old-fashioned ethics, values, and lessons in civics. And we need for them to be taught in the home as well as in the schools.
Barring mental illness, no child grows up to be a cold-blooded killer on her own; she learns, either by example or neglect, that violence is an acceptable response to pain or fear. Nor does anyone one form a conscience all by himself. It takes family, teachers, and spiritual communities working together, and working on a consistently regular basis to teach our youngsters how honest, decent people treat one another. It means confronting our own lapses in kindness, our own dishonesty, and our own fears and prejudices – and then refusing to perpetuate them through our silence.
We need to be about the business of helping our children form their consciences – in other words, teaching right from wrong, and holding them (and ourselves) accountable for words and actions which involve or provoke violence. And we need to start at home.
Expecting schools, governments, even religions to teach morality for us is puerile. Not only that, it is sloth and moral cowardice in the highest degree. Teach your children diligently.
Dayenu,
Glyn+
Wrath and Weather
…who shut in the sea with doors when it burst out of the womb?…prescribed bounds for it, and set bars and doors and said, “Thus far shall you come, and no farther, and here shall your proud waves be stopped. (Job 38)
Playing a game of tag with the waves on the shoreline is great fun. Surfing the high swells (I have been told) is invigorating. And a good wind and rain storm will cleanse the air and lower the temperature, but the consequences of attempting to sail into a hurricane are a reminder that exciting weather is also often fatal. Our relationship with God is inextricably linked to our physical experience. Our bodies have a very limited range of tolerance for temperature and moisture and when we find ourselves outside that range, we suffer, wither, and perish. Which is why we want God to be in charge of the weather.
It is a joyful thing to give God praise and credit for the goodness and glory of creation, but it’s not so easy when the land is washed in flood or parched and dry. Then, we want God to be in control and we want the rivers and seas to stay within their bounds—at least in our neighborhoods.
And perhaps that is why when the weather does not treat us kindly, we pray that it will change while wondering what we have done to invoke God’s anger. Unfortunately, we often forget that the natural world is also one of God’s creatures, and that God does not pit God’s creatures against one another. But, our worlds seem to begin and end on our own doorsteps. So, when we need rain, we pray that God will send it. But we also forget that the rain that falls in one part of the world may well be the result of drought in another. And we forget that contrary to so many of the stories of faith, God does not use the natural world as a weapon. Those stories are a reflection of our fear of chaos and our awareness that life is full of danger. Thinking that God is manipulating the weather may make make us feel better, but it is truly wrong to think that floods, famines, tsunamis and forest fires are punishment from God, especially when we think God is punishing someone else!
Dayenu,
Glyn+
Where Were You?
“Where were you when I laid the foundations of the earth?” (Job 38)
The story of Job predates the Hebrew Scriptures and is probably part of an ancient folk-tale concerning undeserved suffering. Such suffering is an issue with which we all struggle from time to time. Some things just don’t make sense. And when faced with what we perceive as injustice, we cast about looking for someone or something to hold accountable. God is often first on our list for blaming. It seems that is human nature. And the God in the Book of Job does seem culpable. After all, Job’s suffering is the result of a wager between God and Satan. When, very near the end of the story, Job finally expresses his frustration and challenges God, the response is swift and withering. “Where were you???”
But the story of Job is also a cautionary tale about the wisdom of challenging God. For it is true that God is God and we are not. We cannot know the mind of God. Aside from specific actions of cause and effect, we do not know why we suffer. Nor can we assume that God causes or endorses our suffering simply because God does not immediately alleviate it.
So how do we approach God in the midst of suffering and injustice? With humility. As Job hears in chapters 38-41, we have no innate right to call God into question. God is the Creator and Maker of all. But that is not meant to leave us lost in the mystery of suffering in silence. While it is not wise to challenge the Divine, it is a good and proper thing to ask for understanding and knowledge. Most of all, we are to pray for an awareness of the presence of God. Those who are in an intentional and reverent relationship with God know their place in the created order — that of a beloved creature. We are neither the center of universe, nor are we outside the scope of God’s providence. Knowing this can lead us to a place of true humility in which we seek to understand our own suffering, to do our best to alleviate the suffering of others, and to rest in God’s presence no matter what is going on.
Does God Hear Prayer?
Does God Hear Prayer?
Give ear, O Lord to my prayer and attend to the voice of my supplications. (Ps.86:6)
If there was ever a person who needed to have her prayer heard and answered, it was Hagar, the outcast concubine of Abraham, as she and her son, Ishmael, sat dying of thirst in the desert. She cried to God for help and Genesis 21 tells us that her prayer was heard, her eyes were opened, and she was able to see a nearby well and draw water for herself and for her young son.
Our Scriptures are replete with stories of God’s answers to the prayers of the faithful. So many, in fact, that we may easily overlook the instances in Scripture when heartfelt and faithful prayers were not miraculously (and immediately) answered. The children of Israel languished for centuries in captivity, and the sick exhausted all they have in search of healing. Even Jesus, who prayed that the cup of his passion may pass from him, was left to endure the pain and suffering of death. Why were their prayers not answered as they wished? Was God absent? Otherwise engaged? Indifferent?
No. The problem is that prayer is a mystery. The Psalmist certainly believes that God hears and answers prayer. But the Psalmist also knows that prayer is more than supplication; and that answers, if they come at all, and often not in the form we might desire.
Two things come to mind: Prayers and their answers are not equal parts of an equation and God works in and through the things of this world. In the former we must learn that God is not a “cosmic vending machine” which must, upon demand and proper payment, deliver a product. In the latter, we are called upon to remember that in our incarnate faith, God calls upon us to answer the prayers of others. Having created the universe and the laws of physics, God does not need to inject the miraculous. Perhaps, instead, God expects that we, like Hagar, will open our eyes, see the well and go get the water. But not only that. Perhaps God also expects that we will go to the well on behalf of others and bring to them that which they cannot themselves acquire.
It seems to be a matter of faith and of action. When we pray, we should pray for the presence of God in our lives. When we act, we do in response to our awareness of God’s presence in all of life. Hagar pleads for help, but after all, she would not have needed God’s miraculous intervention if either Abraham or Sarah had treated her with the dignity she deserved. So, God acted instead.
In either case, when we pray for the presence of God, we find it, and when we act in response, we make God present for others.
Dayenu!
Glyn+
Who Belongs?
“But Sarah saw the son of Hagar, the Egyptian, whom she had borne to Abraham, playing with her son, Isaac. So she said to Abraham, “Cast out this slave woman with her son, for the son of this slave woman shall not inherit along with my son, Isaac.” Genesis 21:-11
It is good and to be expected that parents will love their children. It is also human nature to be defensive and jealous when we perceive threats to them. But what happens in this story is neither natural nor wholesome. Sarah, the wife of Abraham, seems to feel that her status as wife conveys privilege and priority upon her son, Isaac, and that Ishmael, the son of Hagar (the stranger) is both too big a threat and too alien a person to benefit reap the benefits of having been Abraham’s first born son.
We may distract ourselves from the argument by blaming a system of polygamy and patriarchy, but this story still rings true today. How often do we fear the needs and the claims of the “other”? The one who lives among us as a stranger, an immigrant, or a “drain upon society?” How much suffering occurs in this world because of our insistence on defining everything in terms of “them and us”?
Sarah is not evil. Abraham is not stupid. And Hagar certainly did not ask to be a slave/concubine. But the reality is that the three of them find themselves in a world in which the wealth and privilege of this nuclear family is challenged by Abraham’s responsibility to his son, and Hagar’s dependence upon the man who is the father of her child.
Granted, this is a story about the origins of the Patriarch and the children of Abraham, but the story did not end with them. Even as we struggle to provide for our own children and families, there are others in our midst who must also live. And truth be told, if we are to thrive, then they must also thrive.
The response to want and need is generosity, not defensiveness and exclusion. Left to his own devices, Abraham would abandon his concubine and his son and leave them both to die. But God would have it otherwise. Ishmael is also the son of Abraham, and will be the head of a great people. But the ancient memories of neglect and exclusion remain and the animosity between the sons of Abraham continues.
Imagine how differently the history of the Middle East might have played out if Sarah had not demanded, and Abraham not acceded to the demand for exclusion?
And imagine how much more loving and peaceful our own lives might be if we were to summon the faith and the courage to refuse to be afraid of those who stand in need, and instead to become willing to share what we have.
Dayenu,
Glyn+
Contemplating a Highland Cow
With the passing of May here at our new home in the Tennessee mountains, we are reminded of all our May visits to Iona and the Outer Hebrides, now many years ago. This poem was written in 2003, after an encounter with a Heilan’ Coo (that’s Highland Cow to the uninitiated!) on a croft at the east end of Iona. These are huge, yet placid creatures, wild and wooley in appearance, but quite contemplative in nature. The photo is not from Iona, but from our visit to Tulloch Farm in Glen Spean in the Highlands, a couple of years ago. ~ Will
The Brown Bull of Langandorain
He stood in gathering darkness
on his hillock;
stared us down
as if he were some god
upon a mountain height.
(Will is greatest
in the senseless or the proud,
who have no fear of consequence,
or curiousity
about what happens next.)
He could have offered us the hand
of blessing, or of curse,
for all we knew.
Or gifted us,
for better or for worse,
with some deep knowledge;
sung an ancient air
that would have hung like magic
in the darkness there.
But he silent stood, as we,
and moments passed until
we tired of the wait
and traveled on, at last.
(C) Will Melnyk, May, 2003
Available from Amazon:
Hummingbird Spirituality
“Anna’s Hummingbird” Flicker.com
Hummingbirds are frequent visitors to the feeders above our porch rail, alerting us to their presence by the surprisingly loud hum of of their wings as they flit from plant to feeder to plant before shooting out into the near distance and disappearing into the trees. They are great fun to observe, though we seldom get the chance to see what they actually look like. Instead we are left with the awareness that their silhouette has come and gone and a vague sense of the details of their appearance. But today was different, this morning I saw a hummingbird hovering over the slender branch of a butterfly bush about five feet from my rocking chair.
And I do mean hovering. From a distance it might have looked as though the bird was sitting still — taking a breather while calmly observing the world from it’s sheltered vantage point. But in truth, it’s balancing act was the result of wings beating so fast that they were all but invisible. I know that there are times when a hummingbird is actually being still and not beating it’s wings at the average rate of 80 times per second. In fact, I’ve read that they spend most of the day on a perch and that when they sleep they go into a state called torpor, slowing their metabolisms to about 7% of normal; but this particular hummingibrd was not resting, even though it seemed to be working very hard at giving that impression.
I’ve been like that in my life, having been brought up to believe that I was only worth as much as I could produce. Folks like me are often very much like hummingbirds. We find it all but impossible to be still and even when someone or something prevails upon us to “sit down and rest” our aura of coiled-spring nervous energy is painfully obvious to those around us. After all, they never know when we may suddenly take off at a run to complete some just-remembered task — the rocking of our our abruptly vacated chairs the only indication that we really were there just a moment ago.
But, disconcerting as that may be to our friends and families, our difficulties with stillness are even more problematic for our own psyches, especially when our ceaselessly fidgety “resting” burns more calories than a half hour of honest exercise and doesn’t deliver any of the cardio-vascular benefit!
I don’t know if hummingbirds have spiritual guides to remind them to chill once in a while, but I do know that when we allow ourselves to be governed by nervous tension and the nagging fear that we ought to be doing something every waking moment, we are on treading on treacherous ground– physically and spiritually. Peace and quiet, rest and Sabbath, recreation and renewal are holy gifts to be received and enjoyed. And unlike hummingbirds, which are surprisingly long-lived (the three-gram, ruby-throated sort we see from our front porch lives as long as nine years while migrating to and from the tropics as many as 17 times), we are not so hardy. We shorten our life expectancy and diminish our quality of life to the extent that we neglect our need for stillness in our lives and in our souls.
So, even it if is just for thirty seconds, sit down, take a deep breath and stop flapping around. Receive stillness as the gift that it is and be thankful that you don’t have to beat your wings up to 6,912,000 times a day. Or if that doesn’t convince you to appreciate the gift of stillness, consider the survival challenges of the open-sea wintering-over puffin…
Dayenu! Glyn
This recipe was first posted in 2012 at the beginning of this blog. Today it is making its debut at a Memorial Day Cook Out in our new neighborhood in Monteagle, TN.
My mom, Syble Mae Honeycutt Ruppe, made her North Carolina mountain coleslaw on the creamy/sweet side. Indie Sewell Tyler Bunting, my son’s grandmother, relied on apple-cider vinegar and celery seed for her sour/crisp Tidewater Virginia version. This recipe honors both of these ladies. What makes this coleslaw “southern?” Why, Duke’s Mayonnaise of course! And what makes it mine is the addition of a healthy ration of horseradish. Those of us from the South tend to think that bland is blah, and that a little heat never hurt anyone. BTW, both Syble and Indie chopped the cabbage and onion by hand. I use a food processor. Just be sure to squeeze out any liquid produced by the processor. And be sure to include a slotted spoon for serving. Try this at your next cookout, you’ll like it!
Glyn’s Southern Style Coleslaw
1 large head of cabbage, finely chopped
1 medium onion, finely chopped
1 c (or more) Duke’s Mayonnaise (or vegan substitute)
1/4 organic apple cider vinegar
1 heaping tsp celery seeds
2 tsp prepared horseradish
1/4 cup sugar or equivalent sweetener
salt to taste
Remove any tough outer leaves from the cabbage. (keep them for stuffed cabbage rolls) Chop the cabbage and onion in batches in the food processor. Transfer to a large bowl, squeezing out any excess liquid. Add the remaining ingredients and stir well. Taste and adjust to your preferences. If you want a sweeter, creamier slaw, use additional mayonnaise and sugar. More vinegar and horseradish will make the slaw more tart.
~ Dayenu! Glyn
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Divine Love
Have you read Will’s translation of A Revelation of Divine Love by Julian of Norwich?
It’s been selling well recently on Kindle and in paperback.
When Simile Takes on Substance
not our house, but close!
“When the day of Pentecost had come, they were all together in one place. And suddenly from heaven there came a sound like the rush of a violent wind, and it filled the entire house where they were sitting. Divided tongues, as of fire appeared among them, and a tongue rested on each of them.” (Acts 2:1-3)
Pentecost is upon us and preachers everywhere this week will be trying to discover new ways of presenting the Upper Room story from the second chapter of Acts. What really happened that day? Was it a sudden storm, a mass hallucination, or an ecstatic encounter with the Holy Spirit? And what was the meaning, the purpose, and most of all, the fruit of the experience for the disciples and the nascent church?
For the first Pentecost in decades, I am not preaching on Sunday, and (at least for today) I have no ideas to offer concerning the “divided tongues as of fire”. But as a newly retired person who has blissfully spent much of the past two weeks becoming reacquainted with the Cumberland Plateau in South Central Tennessee, I do have something to say about “a sound like the rush of a violent wind.”
From the front porch of our cabin, you can observe the progress of a storm as it climbs the mountain…not by the thunder, but by the dual rush of the wind and rain as they clamor up the rocks and race through the trees. In the space of two minutes, the stillness of the afternoon is overcome by raucous warning calls of pileated woodpeckers and the chatter of brown squirrels running to ground. The branches and trees of oak leaves begin to writhe and the temperature plummets as a wall of rain drives scudding clouds ahead of itself. In an instant, the smell, sound and sight of the the rain stun the senses before downpour begins. It pelts, splashes and drums across the ground in a wild dance of water and wind. While the fury is overhead, the sound is deafening…until you realize that the sound is receding, and the force of the wind and rain overhead are lessening as the storm moves on and away. In the stillness, wildlife emerges from hiding, rays of sunlight sparkle on the leaves as they slip in behind the last of departing clouds, and steam begins to rise from the freshly scoured earth.
To my way of thinking, that’s a Pentecost experience. And as pastors like to say, “that’ll preach!” There are Pentecost moments all around us all the time. The question is, do we notice? And if we notice, what difference does it make?
Dayenu!
Glyn
I also have something to say about hummingbirds…but that is for another day.
The Dear, Dear Heartache
Quiet is one of the most profound Gifts of God, and the soft wind in the trees. This was first posted on my old blog, Holy Manna, as we were getting ready to move to Dayenu in the forests of Tennessee . . .
Darkling Skies at Dayenu
Beatific Vision Among the Trees
Rain, drifting from the darkling skies
as if sifting through porous clouds,
the soft wind a chorus of autumn trees
that rise in common voice
to herald an ending of a day and year,
as darkness of the night and season draw near;
Sensibility, not reason, heeds their quiet song,
the dear heartache that longs
to leave the clutches of a busy world,
love and laughter to forsake –
quieter liaisons to make.
(C) Will Melnyk, Autumn 2012
Mountain Tartans fom Ephods and Pomegranates
Now Available
The First Bolt, “The Sewanee Cross” is finished. Contact us if you wish to order something made from this plaid.
Through “Ephods & Pomegranates” we will soon be introducing a line of “Mountain Tartans” for scarves, table runners, and ecclesiastical stoles. The patterns are based upon the famous bluff overlooks, local Monteagle landmarks and sites around the campus at Sewanee.
Here is a sneak peek at some of them. All designs are copyright 2015 by Ephods & Pomegranates. All Rights Reserved. No form of reproduction or storage is authorized. These designs are subject to alteration.
Ask about availability and lead times.
Green’s View Morgan’s Steep
The Cross All Saints
Shenanigans Theolog
Mountain Lion Mountain Goat
Yellowjackets Rebel’s Rest
Double-Stuffed Cornish Game Hens with Pomegranate Brussels Sprout (Kosher Option)
Yesterday’s Roast Chicken Recipe was about as simple as it could be. This one re-posted from a few years back…not so much. But this is fun, smells heavenly as it cooks and is not so difficult to prepare. BTW, if you don’t eat pork, just omit the sausage. Try cooking the hens’ liver in a bit of chicken fat, chopping it and adding it to the stuffing instead. Now, on to the commentary…
Think Cornish Game Hens and you think, well, northwestern Europe; the rocky coast at Tintagel or Mont San-Michel. But add Pomegranate Seeds and Baharat, and suddenly you’re at the other end of the Mediterranean. We added Pomegranate Seeds to every part of this dish, including the marinade for the sprouts, and, indeed, considered using them to garnish our Martinis. (In the end we stayed with olives.)
In any case, the hens are double stuffed…inside and under the breast skin. And the Brussels sprouts are cooked with spices and pomegranate seeds. It really was exceptionally tasty. So much so that the next time we celebrate Burns Night with our Scottish Friends, we will probably change the recipe by stuffing the hens with Haggis, twice, and basting them with a wee dram. ~ Glyn and Will
SERVES 2
2 Game Hens
2 oz prepared sage sausage (or livers from the hens)
1 shallot, finely diced
1 small clove garlic, minced
¼ c pomegranate seeds
½ c seasoned mashed potatoes
2 medium crimini mushrooms, finely chopped
¼ tsp. Baharat spice
Cook and drain the sausage (or saute the livers). Add the shallot, garlic and mushrooms and cook till the shallot is translucent. Remove from the heat, add the mashed potatoes and the spices and set aside to cool slightly.
2 game hens
2 tbsp. butter (or margarine)
2 tbsp. pomegranate seeds
Salt, Pepper and Spice Mix
Stuff the cavity of the game hens with the stuffing mixture. Mix the softened butter with the pomegranate seeds. Loosen the skin of the breast of the hens and using your fingers, spread the pomegranate butter mixture under the breast skin. Season the game hens with the spices and tie the legs together. Roast for 45 minutes at 325. Remove from the oven and add the Brussels Sprouts.
For the Brussels Sprouts:
12 oz pkg of Brussels sprouts, ends trimmed
¼ c pomegranate seed
2 tbsp. olive oil
½ tsp. dried ginger
½ tsp. curry powder
¼ tsp. cardamom
¼ tsp. garlic powder
Salt and Pepper
Combine the sprouts with the remaining ingredients. Toss to cover. Place in the baking sheet around the hens. Continue cooking for another 40 minutes or until the sprouts are done and browned. Serve alongside the hens.
The Wonderfully Whirling Legacy of Love
Have you ever wondered what makes the world go ’round? No, I mean really: what makes the earth spin on it axis, and rotate around the sun? It’s a good thing to wonder about, for the answer gives us a clue to the leaning of Love.
Psalm 136
Give thanks to the Lord, for he is good,
for his steadfast love endures forever.
5 to him who by understanding made the heavens,
for his steadfast love endures forever;
6 to him who spread out the earth above the waters,
for his steadfast love endures forever;
7 to him who made the great lights,
for his steadfast love endures forever;
8 the sun to rule over the day,
for his steadfast love endures forever;
9 the moon and stars to rule over the night,
for his steadfast love endures forever . . .
Stars and solar systems, and therefore planets, begin life as great clouds of gas and minute dust particles. The tiny, submicroscopic partcles in these clouds interact minutely with each other, and over cosmic periods of time these interactions create motion – known as angular momentum – or spin. You know how when a spinning ice skater draws her arms into her sides and she begins spinning faster and faster? That’s a good demonstration of increasing angular momentum. So, too, with those pre-planatery gas/dust clouds. The tiny bit of gravity possessed by each tiny particle begins to pull those particles in toward each other. They begin to clump into bigger particles, and those bigger particles have more gravity, so they attract one another more strongly. The cloud begins to collapse in on itself, much like that ice skater drawing his arms in toward his body, and the angular momentum, or spin, increases. By the time the planet compacts into a more or less solid mass, it has devloped quite a spin – it is “going ’round.” (The same principle applies on a larger level for planets revolving around a star.)
It is this growing relationship, this coming together, this uniting, that creates the world, and makes it go ’round. And the Psalmist (above) sees this as a demonstration of God’s Steadfast Love (in Hebrew: Chesed.) The sun by day, the moon and stars by night, a dramatic experience of the spinning of the earth.
So it is with all Love, for all Love is a part of God’s Steadfast Love for creation. A coming together, a uniting, a relationship that is more than social, but rather ontological – a “one-ing”, if you will, with the other. And this is a physical manifestation of the Golden Commandment: “you shall love your neighbor as yourself: I am Adonai.” (Leviticus 19:18) Not, “love your neighbor as if he were like yourself.” Not, “love your neighbor like you love yourself.” Rather, “love your neighbor with the same self-love that you lavish upon yourself, because you and your neighbor are so united with each other that you are the same thing – you are each other.” This, my Sisters and Brothers, is the essence of Steadfast, Biblical Love, andit is the essence of God.
The antithesis of this – the antithesis of Love – is self-centeredness: a drawing away from the other, and concentrating on your own ego driven wants and desires, with no thought for your neighbor. This is a good thing to remember when you are struggling for Biblical answers tquestions of social consciousness. Will your response draw you in toward your neighbor, thus increasing “The Wonderfully Spinning Legacy of Love?”
Love is what draws us together, what makes us one, what makes the world go ’round. To realize the full potential of our created nature we must love, because God loves this creation, and we are immersed in God’s Steadfast Love.
~ Will
Sabbath Time
“Remember the sabbath day and keep it holy…for in six days the LORD made heaven
and earth, the sea, and all that is in them, but rested the seventh day;
therefore the LORD blessed the sabbath day and consecrated it.”
As in most communities of faith, children in my generation of Sunday or Sabbath School were required to memorize the 10 commandments. When I succeeded, I was given a charm bracelet with each of those commandments stamped on one of ten tiny gold-plated pages. I still have it packed away in a box. And like most children (and many adults) I believed that the 10 commandments were a list of things to avoid doing. Don’t curse, don’t steal, don’t lie, don’t ignore God or disobey your parents. Even the fourth commandment seemed to me to be a rule against something. Don’t have fun on Sunday (even the grocery stores and movie theaters were closed on Sunday in our Southern town.)
It wasn’t until much, much later, when I had a full-time job and young children and no time to rest that I began to understand that sabbath time is a gift – an extraordinary and grace-filled gift of a time of rest. Sleep-deprived, overwhelmed and exhausted, I very clearly understood how a few hours of peace and quiet were both HOLY and SACRED. After all, one of the meanings of “holy” is something that is set apart, or reserved for a special purpose. Out of desperation more than piety, I began to claim sabbath-time and in doing so, found myself not only strengthened and renewed, but drawn closer to God and everyone else.
In time, I was ordained and ironically, found myself in a vocation in which taking off on Sunday is simply not an option. For me, Fridays were my day off and were designated as sabbath time — but as for most folks, a day off is not sabbath-time — it’s at best an opportunity to catch up on unfinished business. At worst, it’s a day governed by a to-do list that is much longer, and far more complicated than what any reasonable person would expect or accept. There remains little or no time to receive the gentle gifts of reflection and fellowship — of family and friends.
In the past few months as we have prepared for retirement, Will and I have been doing our very best to establish the pattern of observing Sabbath as an intentional period set aside for friends and family, reading, peace and quiet. In doing so, we have turned to the Jewish tradition of marking the time between sunset on Friday and Saturday as our day of rest. Starting with a festive meal on Friday night, we move from the work-a-day world to a twenty-four hour period of sacred time. We don’t run errands, do laundry, or clean the house. But we might tend the garden, take a picnic to the park, Skype with the grandchildren, or share a simple meal with friends.
It may seem odd that Christian clergy would observe Saturday as the Sabbath, but the Anglican tradition has always done so. In fact, The Book of Common Prayer includes this prayer for just for Saturdays,
“Almighty God, who after the creation of the world rested from all your works and sanctified a day of rest for all your creatures: Grant that we, putting away all earthly anxieties, may be duly prepared for the service of your sanctuary, and that our rest here on earth may be a preparation for the eternal rest promised to your people in heaven. Amen.”
If you are Jewish or Muslim, you probably already understand the importance of a day of rest. If you are Christian, it is not too late to learn! And if you are tempted to feel guilty about what you are not “accomplishing,” remember that what you are “doing” is receiving and enjoying a gift consecrated by God and given to you as a reminder of God’s loving care.
Dayenu!
Glyn
P.S. Check out our Kitchen section for some simple recipes for your Sabbath Meal — whether you observe Sabbath on Friday, Saturday or Sunday, it’s good to begin with a home-cooked meal, shared with others and eaten in gratitude. Here is a suggestion: Rosemary Chicken
Enough is Enough!
With all the bad news in the world of late, I wouldn’t be surprised if you thought the title of this piece was a cry of exasperation. But it’s not…or at least not in the way we might expect.
“Enough is enough” is also a reminder to us that if at any time we can honestly say that we have enough (time, love, money or whatever it is that we want and need) then we have all that we need. And that is where the exasperation comes in. So many of us fail to have peace in our lives because we cannot accept that enough is truly enough. Instead we live on the treadmill of acquisition, always working to stash away just a bit more for a rainy day, only to find that our list of “perceived needs” will always expand to require whatever we have and leave us wanting more.
Will and I have named our home “Dayenu” which is Hebrew word used during the Passover Seder. It means roughly “it would have been enough.” If God had only brought the Children of Israel out of bondage in Egypt Dayenu! It would have been enough. But God also led them through the desert and preserved them from the arrows and chariots of the avenging Egyptian army. Dayenu! That too would have been enough. But God does not stop there. God continually leads and shelters and provides for us.
We have chosen to name our home Dayenu as a daily reminder that we have enough, and that we should give thanks and praise to God for what we have.
But there is more. Dayenu is also the antidote to being captive to fear. And fear is at the root of nearly all the problems of the world. Those who have more than enough but will not share are enslaved by fear. Those who hate or distrust others simply because they are different are enslaved by fear. Those who actively or tacitly accept societal norms which produce ghettos and promote poverty, illness and joblessness are enslaved by fear. And those who know better but do not speak out for justice and peace and most assuredly enslaved by fear. Dayenu, the recognition and genuine gratitude for the blessing that we have, will inevitably lead us to open our hearts and hands to the needs of others.
And just imagine how much good could come from such an attitude. Without the fear that there is not enough to go around, we could find ways to provide food, shelter, education and opportunity for everyone who stands in need. We could learn to approach one another with respect and to invest the necessary time and energy required to make our cities safe for everyone, and our schools places where students are well prepared meaningful work and lives of productive self-sufficiency.
Let’s try this. Let’s admit the possibility that we do have enough and give thanks. Than let’s take some of our abundance and share it with those who truly do not have enough.
Penne with Peas and Asparagus…When Spring Finally Arrives…
Every day for the past 14 years I have given thanks that my five mile commute has been on two-lane roads through the horse country of Chester County. On the days that I listen to the radio (rather than the early morning birdsong) I could swear that, like the wake-up news in “Ground Hog Day,” there is only one traffic report for the Philadelphia area — everything is congested, closed, backed-up and waiting for an accident to clear.
Our weather here in SE Pennsylvania has been similarly predictable this year. Spring will make a brief cameo around mid-day but just as soon as we think it might be safe to venture out for a walk, the rain, the wind and the chill come blasting back. Our local roads are cratered with huge car-size potholes and the flowering shrubs remain asleep, appearing to have agreed that discretion is the better part of valor. It seems that April is the new March.
Today is different. The temperature has actually been stable for the past few hours and while there are clouds in the sky, for the first time this year, there are no icy undertones in the breeze. If I listen closely, I can hear the birds in the distance nearly as clearly as those in the nearby gardens and fields.
I think, perhaps, that spring has finally arrived.
And so I am offering a prayer of thanksgiving for seasonable weather…and thinking about what to prepare for supper on the balcony tonight. How about?
Pinot Grigio
Radishes and French Bread
Pasta With Peas and Asparagus
Strawberries and Sorbet
If you have time to boil pasta, you have time to make this scrumptious spring-time entrée. It’s bright green, and filled with crunchy texture and the bright savory taste of herbs. Another good reason to have a stash of frozen pesto cubes in the freezer! ~ Glyn
Penne with Peas and Asparagus (serves 2)
4 oz penne (I used De Boles Rice Penne)
3 cubes frozen pesto or ¼ c prepared pesto (omit the parmesan for a vegan pesto)
6 slender stalks of asparagus
½ c fresh or frozen petite peas
1/4 c diced bacon or pancetta, cooked and drained (optional)
1 tbsp toasted pine nuts (optional)
Boil the water, and salt generously. Add the pasta and cook as directed on the package.
While the pasta cooks, thaw or heat the pesto.
Chop the asparagus into ½ inch pieces.
At three minutes left in cooking the penne, stir the asparagus and the peas into the boiling pasta.
When the penne is al dente, drain and return to the pan. Add the optional bacon.
Add the pesto, and stir to coat thoroughly. Top with the optional pine nuts.
Serve at once.
Eucharistic Hospitality ~ In the Breaking of the Bread
As they came near the village to which they were going, he walked ahead as if he were going on. But they urged him strongly, saying, “Stay with us, because it is almost evening and the day is now nearly over.” So he went in to stay with them. When he was at the table with them, he took bread, blessed and broke it, and gave it to them. Then their eyes were opened, and they recognized him; and he vanished from their sight. (Luke 24:28-31)
Dear Friends,
There is something profoundly meaningful about a shared meal. The gift of hospitality offered to the guest is not only biblical, it is one of the deepest expressions of what it means to be a human. We all must eat to survive; but it is by eating in community that we thrive.
Even more important in this reading is the way in which the hosts were blessed by the presence of the guest. When someone honors us by accepting our invitation to break bread – to share a meal, they are also honoring and expressing thanks for our common humanity.
Most likely the couple with whom Jesus breaks bread in Emmaus was also present with him at the Last Supper. They recognize him through the action of breaking bread and they immediately return to Jerusalem to share the news with the others. Clearly they had broken bread with him before.
So, do we recognize Jesus when we come to the table at Holy Communion? Probably. But do we also recognize Jesus in the breaking of the bread at our tables at home? Through his actions at the Last Supper, Jesus has forever changed our relationship with bread and wine. In fact, he has changed our relationship with food, period.
He has reminded us that being fed is both a physical and spiritual action and that the two are neither easily nor wisely separated.
When you prepare a meal, be mindful of what you are doing, and prepare the meal with love and care. And when you share a meal, look for the presence of Christ at the table, and especially in the faces of those around you.
Alleluia! Christ is Risen!
Glyn+
Peaches or Nectarines with Pistachios and Amaretto Yogurt Sauce (serves 4)
The first spring stone fruit is just beginning to appear on the market shelves, and you may need to bring it home and encourage it to ripen by placing in a paper bag on the counter for a day or two, but this simple dessert is worth the wait. It’s delicious with stone fruit, but if you need to it also works very well with strawberries.
This is an easy, but earthy and very sensual dish. I don’t peel the peaches, plums or nectarines because I really enjoy the added texture, but if you don’t like the peels, by all means remove them. The crunch from the nuts and contrast between the honey and the yogurt are delightful and preparing and serving this makes me feel like Sophia Loren looks! ~ Glyn
Caution: This dish has been known to elicit spontaneous proposals of marriage — or other less permanent liaisons. Discretion is advised.
4 ripe peaches or the equivalent volume of nectarines/plums or other fresh fruit halved and sliced but not peeled
1 dash ground cardamom
6 ounces homemade thick yogurt (use Greek or Vegan if you prefer)
1 ½ oz amaretto
2 tbs roasted pistachios
2 tbs organic, local honey
Slice the fruit into a bowl. Toss with 1 tbs of the amaretto and the cardamom. Refrigerate until ready to serve. Just before serving, combine the remaining amaretto with the yogurt to make a sauce. Place the peaches into shallow dishes or old fashioned champagne glasses. Top with the sauce and sprinkle on the pistachios. Drizzle with the honey and serve.
Saturday in Easter Week
Our site is under renovation. In the meantime, please enjoy this post from Easter 2014
After Jesus rose early on the first day of the week, he appeared first to Mary Magdalene, from whom he had cast out seven demons. She went out and told those who had been with him, while they were mourning and weeping. But when they heard that he was alive and had been seen by her, they would not believe it. After this he appeared in another form to two of them, as they were walking into the country. And they went back and told the rest, but they did not believe them. Later he appeared to the eleven themselves as they were sitting at the table; and he upbraided them for their lack of faith and stubbornness, because they had not believed those who saw him after he had risen. And he said to them, “Go into all the world and proclaim the good news to the whole creation.” And they went out and proclaimed the good news everywhere, while the Lord worked with them and confirmed the message by the signs that accompanied it. (Mark 16:9-15,20)
Dear Friends,
Mark’s Gospel recounts that when Mary Magdalene brought the Good News to the Apostles in the midst of their grief and mourning, they did not believe her. When the couple on the road to Emmaus encountered Jesus and raced back to tell the eleven, they did not believe them. It was not until Jesus himself appeared to them at table, and basically bawled them out for being stubborn and faithless, that they accepted the reality of Jesus’ resurrection.
Was it because the testimony of a woman was not acceptable? Was it because the word of two people was not sufficient? Was it because the news was second-hand? Or was it because sometimes we would rather sit in our sorrow than rise to new life?
Jesus is risen, and so are we. We can no longer hide behind our self-made walls of fear, despair or the sense of inadequacy. If we believe that he is risen, there is only one path before us. We must become evangelists. We must share with the world our conviction that death is conquered, that we are freed from the fear of oblivion; and that grace of God, eternally present to us, is now the truth in our hearts and the message on our lips.
“He is risen, He is risen! Tell it out with joyful voice;
He has burst his three-days’ prison; let the whole wide earth rejoice.
Death is conquered, we are free, Christ has won the victory.”
Alleluia, Christ is risen,
Glyn+
Friday in Easter Week
Our site in under renovation. In the meantime, enjoy this post from Easter 2014.
Jesus said to them, “Come and have breakfast.” (John 21:12a)
Dear Friends,
This is my favorite verse in the Bible. Can you imagine anything more wonderfully welcoming and honoring than having Jesus himself stand before you saying, “Come and have breakfast.”
So much of the language of “church” concerns judgment, repentance, and unworthiness. We are admonished to remember our sins, and to amend our lives. And that is fitting. But while that is clearly the message of John the Baptist, it is not the message of Jesus Christ. Yes, Jesus does speak of judgment, repentance and confession. But he always does so in the context of new life, of sustenance, and of grace.
In fact, when Jesus invites us to the table, it is the light of his love and his outstretched hand that shines judgment/truth upon us. We do well, even as we stand in that light to remember that we are always in need of turning and returning to Him and to the light. But we must also remember that the light in which we stand at his invitation is a light which makes us whole and worthy.
“Come, have breakfast,” he says to us. “I know that you are weary, and hungry, and I have food for your bodies and your souls.” It is this food that sustains us in the work we do. It is this food that gladdens our hearts and makes us able to proclaim the Good News. It is this food that reminds us that the post-resurrection appearances of Jesus Christ continue and are made manifest every time we accept his invitation to come to the table and to go forth to the world.
Alleluia, Christ is risen!
Glyn+
Thursday in Easter Week
Our site is under renovation. In the meantime, enjoy this post from April 2014
“Thus it is written, that the Messiah is to suffer and to rise from the dead the third day, and that repentance and forgiveness of sins is to be proclaimed in his name to all nations, beginning from Jerusalem. You are witnesses of these things.” (Luke 24:36-38)
Dear Friends,
Have you ever received a subpoena to testify before a judge? Most of us haven’t but all of us have probably seen one delivered on television. Based on that limited sample, it seems to me that most of recipients of subpoenas go out of their way to avoid being served.
I wonder if maybe that is not also how the apostles and disciples felt when Jesus appeared to them and told them that they were being sent forth as witnesses to his resurrection. Even if they were thrilled and energized by his return to them after the resurrection, they were probably also glad for the opportunity to let things in their lives return to some semblance of the normal. That, of course, did not happen. The subpoena was served, and they set out to testify. And thus, the Church was born.
We, too, may be tempted to let the excitement of Easter begin to wane in our hearts as the hours and days of the season pass. But we dare not. The message of Easter is not confined to one hour, day, or season. It is a permanent reality in the world, and we are witnesses. From the moment of Jesus’ resurrection, Easter is the new “normal”.
Let your life, today and always, be a testimony to the saving love and grace of God in Christ. Go forth to all the “nations” of your life proclaiming and rejoicing in the Good News.
Alleluia, Christ is risen!
Glyn+
In the Breaking of the Bread
Wednesday in Easter Week 2015
Our Site is under renovation. In the meantime enjoy this post from Easter 2014
“When he was at table with them he took bread, blessed and broke it and gave it to them. Then their eyes were opened and they recognized him….Then they told what had happened on the road, and how he had been made known to them in the breaking of the bread. (Luke 24:31-31a, 35)
Dear Friends,
Holy Communion is Jesus gift to us so that we will know, not just intellectually or spiritually, but physically and viscerally that he is still with us. Throughout our history, the Church has recognized this sacrament, this family meal, as the reminder that Jesus Christ is the host at our table, and that the food with which he feeds us in his body and blood are the food and drink of eternity which sustains us now for the work he has called us to do.
What we have often forgotten is that every opportunity for table fellowship may also become a sacramental moment when those who share food and drink do so in the spirit of Christian community. Quite literally, that means that Christ is present in our homes, our lunch rooms, and our restaurants, and that by remembering him there, we also bear witness to his resurrection.
The Eucharist, as celebrated in our Church’s is the primary and fundamental form of our worship. But let us not leave the spirit of Eucharist at the altar when we leave the church building. Take it forward to the rest of your life. Remember Jesus whenever you gather for meals. Acknowledge his presence whenever you gather in fellowship, and like the couple on the road to Emmaus, let your eyes be opened and your heart’s set to burning when you encounter him in the breaking of the bread.
Alleluia, Christ is Risen!
Glyn+
I Have Seen the Lord
Tuesday in Easter Week 2015
Mary Magdalene went and announced to the disciples “I have seen the Lord.”
(John 20:18)
Dear Friends,
Mary Magdalene was the first Apostle. She was, in fact, the apostle to the apostles. Her message was clear, honest and world-changing. “I have seen the Lord.”
Did they believe her? Not at first. But they did see Jesus and they came to believe. And we, separated by two thousand years, are also given the opportunity to see Jesus and having seen, to bear witness to the truth by asking others, “Have you seen Jesus my Lord?”
“Have you seen Jesus my Lord” is a song included in the nearly every Cursillo, Faith Alive or Happening event. The words and music and words are catchy, if a bit smaltzy. But the theology is dead-on right. Jesus is all around us. Our resurrected Lord remains present to us in the world in myriad ways. His glory is reflected throughout creation, and it resides in each of God’s children. Incarnation is eradicable.
I don’t remember all the verses, but there are two that are indelibly printed on my heart and brain.
Have you seen Jesus my Lord? He’s here in plain view.
Take a look, open your eyes. He’ll show life to you.
Have you ever looked at the sunset? With the sky mellowing red
And the clouds suspended like feather?
Then, I say….You’ve seen Jesus my Lord.
Have you seen Jesus my Lord? He’s here in plain view.
Take a look, open your eyes. He’ll show life to you.
Have you ever stood in the family with the Lord there in your midst
Seen the face of Christ on each other?
Then I say…You’ve seen Jesus my Lord.
This is the message of the Gospel on the third day of Easter and on every day of our lives. To be an evangelist is to see Jesus and to go and show him to others.
Alleluia, Christ is Risen!
Glyn+
Reposted from April 2014
The Best Good News Ever
The Women at the Tomb
While we are rebuilding our site (to be up mid-June) please enjoy some of our older posts for the season of Easter.
Easter 2014 – Easter Monday 2015
Suddenly Jesus met Mary Magdalene and the other Mary and said, “Greetings!” (Matthew 28:9)
Dear Friends,
What a master of understatement! In Matthew’s account of Jesus’ first post-Resurrection appearance, the risen Christ’s first words are the first century equivalent of “Hello!” It is almost as if he is demonstrating that his being back with them is the most normal and ordinary thing in the world. “What’s with the surprised faces? I told you I’d be here, and here I am.”
And he had told them, repeatedly, that he would return. In fact, these women had just left the empty tomb where the angels had told them that Jesus was risen from the dead.
But they were surprised and terrified as well. And who wouldn’t be? Resurrection is just about the most profound reversal of human life and expectation that any of us can imagine. If death is truly overcome, then life is truly affirmed. And if life is truly affirmed, then we must experience life differently. It is no longer something that has a beginning, middle and end. Life is eternal. It is abundant, full, and forever. And while we may find it interesting to think or talk about, actually being physically, viscerally confronted by the reality of eternal life is a mind-blowing experience.
It’s also about the best possible news that we could ever receive. And it is true.
So believe it, celebrate it! Rejoice with the abandon of King David dancing before the Ark of the Covenant. Sing with the hosts of heaven. Feast with the Saints of God.
Jesus says to us, “Hello! Greetings!” And we say in response, “Wow! Alleluia!!!”
In the love and peace of Christ,
Glyn+
A New Look for All Good Gifts
Dayenu
After decades as parish clergy, Will and I are retiring in about six weeks and moving to a log cabin in Tennessee. We have named it “Dayenu” (from Hebrew it means – roughly- “enough for us.” Once settled there we will be writing, weaving, cooking, and of course, sharing our thoughts, images and ideas on this page. This new approach is designed to produce a sense of gratitude, sufficiency, and peace to our daily lives. We hope it will do the same for you.
Renovations should be completed by the middle of June. In the meantime, this site (which is a consolidation of several blogs (All Good Gifts, Ephods and Pomegranates, Fifth Promise and With Grateful Hearts) will have a variety of new and re-posted material in each of it’s categories.
As our static Home Page points out, there will be three sections: The Library, the Kitchen and the Weaving Room. The library will include meditations, musings and essays on spiritual matters; the Kitchen will include recipes, past and present from our cooking and family celebrations collection; and the Weaving Room will be the site of our Online Store for our books and handwoven goods (Ephods and Pomegranates).
If you are already a subscriber to one of our sites, please stay with us! If not, we invite you to join this mailing list by clicking on the link to the right. If you enjoy this site, please spread the word.
Dayenu!
Glyn and Will
Coming This Summer — Online Weaving Store
Pennsylvania Weaving Studio
As I move into retirement, one of my first projects will be taking my weaving business, Ephods and Pomegranates, online. Inventory will include liturgical vestments, prayer shawls, clothing, and textiles for the home. In the meantime, here are some photos to whet your appetite!
Holiday Table Runner
Priest’s Stole and Chasuble
Priest’s Chasuble
Altar Frontal and Chasuble Set
Evening Vest Front
Evening Vest Back
Red Houndstooth Vest Front
Woman’s Vest
Hope to see you back soon! The store should be open by Mid-July!
Autumn Quinoa Salad
Autumn Quinoa Salad
Salad
1 cup rainbow quinoa, well rinsed
2 cups water
2 herb-ox vegetable bouillon cubes
1 ½ cups frozen yellow corn, cooked and drained
1 ½ cups black beans, rinsed and drained
1 ½ cups chopped fresh tomatoes
½ cup finely chopped onion
½ cup diced celery
¼ cup toasted sunflower seeds Dressing
¼ cup olive oil
¼ cup balsamic vinegar
1 tsp garlic, minced
1 tsp sugar
1 tsp cumin
¼ tsp. crushed red pepper
¼ tsp. salt
½ tsp. prepared mustard
Procedure
1 Cook the quinoa in the water and bouillon cubes, as directed on the package. Usually 20 minutes. Spread on a tray to cool to room temperature.
2 Cook the corn, drain and cool to room temperature
3 Drain the black beans.
4 Arrange the beans, quinoa and corn in a bowl as shown.
5 Add the chopped tomatoes, celery and onion as shown.
6 Combine all the ingredients in the dressing and shake thoroughly to mix.
7 Pour the dressing evenly over the salad and let sit for up to 30 minutes.
8 Toss the salad and serve garnished with the sunflower seeds.
Servings: 6
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Inactive Time: 20 minutes
Total Time: 55 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (10 ounces).
Recipe Type
Gluten-Free, Grains, Main Dish, Salad, Vegan, Vegetables, Vegetarian
Survival Stew
Me and Mom in 1951
My mother, may she rest in peace, was like most folk who grew up poor and hungry in Appalachia in the 1930’s always very frugal. To the day she died (in 2012) she was embarrassed by her childhood and worried about whether her cooking, housekeeping and personal appearance were good enough. As a consequence, she was a great cook, a beautiful woman and meticulous housekeeper. But more importantly, she always took care that every meal she prepared and served was delicious, wholesome, and made with love. And she never, ever, let on that in the early years of my life we were very nearly as poor as she had been. I remember one meal in particular — fried potatoes and brown cream gravy on toast. We thought it as a feast, never knowing that she when we ate it four nights a week it was because Dad’s foreign duty military paychecks were late in arriving (again) and that she had bought the potatoes and bread on credit at the local market. She was that good. I finally figured that out when I was a young mom and shopping had to wait until the next payday. In my case, the meal was called “Survival Stew” and I made it from whatever left-overs, fresh vegetables and cans of tomatoes I had in the pantry. My sons loved it, and my eldest still makes it and shares the “recipe” with his friends. Now a days when I am blessed to have more than I need, I still make the soup when I am feeling especially stressed out, frustrated by life or just plain sad. Today I am a bit of all three and making it in memory of Mom. Just smelling it on the stove is a reminder of the continuity of human experience, the goodness of life, and all the folks in every age who have stand over a soup pot, cooking whatever they have with love and gratitude. ~ Glyn
Today’s Version
2 tbsp olive or vegetable oil
1 cup diced onion
1 cup diced celery
1 tsp chopped garlic
2 cups diced potatoes
2 cups chopped butternut squash
1 cup sliced carrots
1 can kidney beans
1 can (15 oz) can chopped tomatoes 1 cup frozen peas
1 cup frozen corn
1 cup frozen chopped kale
2 cups water
4 herb-ox vegetable bouillon cube
basil, oregano, thyme, salt and pepper to taste
1/4 cup savory sauce (soy, tamari, etc)
1/4 cup dried pasta (optional)
Procedure
1 Saute the onion, garlic and celery in the vegetable oil.
2 Add the remaining ingredients, stir well and bring to a boil,
3 Reduce the heat, and simmer for one hour.
4 Adjust seasoning and serve with muffins of biscuits or crackers.
Servings: 8
Degree of Difficulty: Very easy
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Nutrition Facts
Serving size: 1/8 of a recipe (16.8 ounces).
Recipe Type
Gluten-Free, Soups, Vegan, Vegetables, Vegetarian
Black Bean and Polenta Stuffed Peppers
The grandsons have (variously) settled into their new house in Tennessee, finished the Little League Baseball Tournament, gone to Theater Camp in NYC. and returned home to prepare for Middle School in Mississippi. “Da and Dhedah”, alias Glyn and Will, are back home and cooking once more. We are also distressingly aware of how completely most of American Cooking relies on meat. After several disappointing meals on vacation at “vegan friendly” Mexican Restaurants, we decided to “do it ourselves.” It really shouldn’t be all that difficult to produce a first-rate vegan dish with from all the incredible elements of Southwestern and Central American cooking. After all, that cuisine has given us some of the most satisfying and exciting of recipes (remember the recipes in “Like Water for Chocolate”??) So here we go! This hearty and savory one dish meal is meltingly tender while bursting with the flavors of the Southwest. The chocolate chips add an unexpected note of sweetness to balance the tartness of the cranberries, and the heat of the chipotle chili powder is a great foil for the potatoes and black beans. And the whole dish is held together by cornmeal. What more could a gourmand desire? Serve with a green salad and sit back to receive the applause of your dinner guests. ~ Glyn and Will
1/2 cup cornmeal
1 1/2 cup `water
1 herb-ox vegetable bouillon cube
2 green bell peppers, halved and blanched
1 tsp. minced garlic
1/4 cup chopped onion
1 1/2 cup baking potato, peeled and cut into 1/4″ cubes
1 1/2 cups black beans, rinsed and drained 1/4 cup cranberries
1/4 cup chopped walnuts
1/2 tsp. cumin
1/4 tsp. ground cinnamon
1/4 tsp chipotle chili powder
1 tbsp. semi-sweet chocolate chips
1/2 cup salsa
1/8 tsp Salt and freshly ground pepper, to taste
1 1/2 cup tomato sauce
Procedure
1 blanche the peppers in boiling water
2 cook the cornmeal in the water with the bouillon cube until thickened
3 combine the diced potatoes, beans, onion, garlic, cranberries, chocolate, nuts, spices and salsa with the cooked cornmeal
4 place the pepper halves in a non-stick covered casserole
5 divide the stuffing among the four pepper halves
6 pour the tomato sauce around the peppers drizzling some over each pepper as well
7 cover and bake at 350 for 45 minutes
8 remove the cover and cook an additional 15 minutes
Servings: 4
Degree of Difficulty: Moderately difficult
Oven Temperature: 350°F
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (12.4 ounces).
Recipe Type
Gluten-Free, Main Dish, Vegan, Vegetables, Vegetarian
Mama Lorraine’s Amaretto Biscotti
A reader on All Good Gifts once asked Glyn, “Are you sure you’re not Italian? You cook just like my Nana.” Well, so far as she knows, Glyn is not Italian, but Will is, so the inspiration must come from him! These biscotti are made with almond meal, sliced almonds and dried cranberries and are laced with Amaretto and a dash of cardamom. Try them in the morning with a latté or with a cup of espresso as an after dinner treat. ~ Glyn (AKA Mama Lorraine)
2 cups all purpose-flour
3/4 cup ground almond meal
1/2 tsp salt
1 tsp baking powder
1/4 tsp ground cardamom
2 tbsp corn starch
1/2 cup soy milk
5 tbsp butter or earth Balance Vegan Margarine (melted)
1 tsp vanilla extract
1 tsp. almond extract (or 3 tbsp. Disaronno Amaretto)
1 cup sliced almonds
1/2 cup dried cranberries
Procedure
1 Preheat the oven to 350 and line a baking sheet with parchment paper.
2 Thoroughly sift together the flour, almond meal, salt, baking powder, corn starch and sugar.
3 Stir in the amonds and cranberries
4 Combine the butter, milk, vanilla and Disaronna and add to the dry ingredients to make a firm dough
5 Divide the dough in half and shape into two logs about 12 inches long and 3 inches wide.
6 Bake at 350 for 30-35 minutes, or until lightly browned.
7 Remove from the oven, cool 30 minutes (but leave the oven on)
8 Slice diagonally into 1″ strips, and place cut side down on baking sheet
9 Return to the oven and bake an additional 15-20 minutes or until golden brown.
10 Cool thoroughly. Store, tightly sealed at room temperature.
Servings: 36
Degree of Difficulty: Moderately difficult
Oven Temperature: 350°F
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Inactive Time: 20 minutes
Total Time: 1 hour and 15 minutes
Nutrition Facts
Serving size: 1/36 of a recipe (1.1 ounces).
Recipe Type
Bread, Breakfast, Breakfast Foods, Brunch
Kale, Potato and Chickpea Soup
Try making this soup on a chilly Saturday when you have time to let it simmer and fill the house with it’s earthy aroma. If you are in a hurry, it can be ready in about an hour, but you will miss out on the soul-satisfying experience of a pot of soup on the stove on an autumn afternoon. Featuring kale, the addition of potatoes and chickpeas tempers the bitterness of the greens. This is hearty enough for a one dish meal and is perfect with freshly made whole grain bread. ~ Glyn
3 cups diced potato
1/2 cup sliced carrots
1 cup diced celery
1 tbsp minced garlic
2 cups chopped onion (1 large)
1/4 cup olive oil
6 cups water
6 cubes herb-ox vegetable bouillon cube 1/2 tsp salt
1/4 tsp crushed red pepper
1 tsp poultry seasoning
1/2 tsp dried basil
1/2 tsp dried oregano
16 oz kale, trimmed and sliced
2 cups cooked chickpeas
2 tbsp apple cider vinegar
Procedure
1 In a large, heavy soup pot or casserole, lightly saute the potatoes, onion, celery, carrot, and garlic in the olive oil over medium heat.
2 Add the salt, pepper, basil, oregano and poultry seasoning and stirring occasionally continue cooking until the vegetables are translucent and starting to brown. (about 10 minutes)
3 Add the chickpeas, water and bouillon cubes and bring to a boil.
4 Reduce heat and simmer for 20 minutes.
5 Add the kale and simmer for 5 minutes
6 Keep warm or at the lowest simmer possible until ready to serve.
7 Stir in the vinegar, adjust seasoning and serve hot with fresh bread.
Servings: 8
Degree of Difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Inactive Time: 3 hours
Total Time: 4 hours and 15 minutes
Nutrition Facts
Serving size: 1/8 of a recipe (14.8 ounces).
Recipe Type
Main Dish, Soups, Vegan, Vegetables, Vegetarian
Slow Cooked Greek Eggplant
We’ve been away from the kitchen for two months now…first with vacationing and then with the “challenges” of beginning the transition into retirement next summer. Who knew that it is virtually impossible to buy a retirement home while still working??? Anyway, there finally appears to be a glimmer of light at the end of the tunnel and this time its not a Mortgage Regulation Freight Train! But more on that as the tale develops.
And if anyone’s interested in purchasing our current home — a 250 year old Pennsylvania Farm House — here is a link to the site: http://historicravenoak.com/
AND NOW, BACK TO COOKING!!!
No one has been complaining that this has been an unseasonably cool summer. September has been cooler than usual too, and now that it’s just a couple of days from the fall equinox, the temperatures have been dipping into the upper forties at night. This week we’ve had to harvest the last of the basil, and don’t want any of it to go to waste. Fortunately, because we were away over much of the summer a great friend has been keeping us in tomatoes, and we have several pounds of a gorgeous Juliet variety on hand. Last week we made an oven roasted marinara sauce, so this week we are trying something with a Greek flavor. This is a one-dish meal and cooks itself without any real effort once it goes into the oven. Prep time is only about 15 minutes so you’ll have time to do something else while dinner cooks and the aroma fills your home. ~ Glyn
4 cups eggplant, diced (1/2 medium)
1 cup diced onions
3 tbsp. minced garlic
8 oz sliced mushrooms
1 cup frozen peas
1.25 lbs small fresh tomatoes 1/4 cup olive oil
1/2 cup fresh basil leaves
1/2 tsp salt
1/4 tsp crushed red pepper
1/2 tsp dried dill
1/2 tsp dried oregano
Procedure
1 place 2 tbsp oil in bottom of heavy, lidded casserole
2 add the quartered tomatoes
3 top evenly with the onion, garlic and 1/2 the mushroom slices
4 add 1/2 the basil leaves
5 season with 1/2 the salt and 1/2 the crushed red pepper flakes
6 add the eggplant, peas, and remaining mushrooms and basil
7 season with the oregano, dill, and remaining salt and crushed red pepper flakes
8 drizzle the remaining olive oil evenly over the top
9 cover and bake for two hours, stirring occasionally if desired
10 serve with rice or over polenta
Servings: 4
Oven Temperature: 325°F
Preparation Time: 15 minutes
Cooking Time: 2 hours
Inactive Time:
Total Time: 4 hours and 15 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (13.5 ounces).
Recipe Type
Gluten-Free, Vegan, Vegetables
Black Bean and Polenta Stuffed Peppers
The grandsons have (variously) settled into their new house in Tennessee, finished the Little League Baseball Tournament, gone to Theater Camp in NYC. and returned home to prepare for Middle School in Mississippi. “Da and Dhedah”, alias Glyn and Will, are back home and cooking once more. We are also distressingly aware of how completely most of American Cooking relies on meat. After several disappointing meals on vacation at “vegan friendly” Mexican Restaurants, we decided to “do it ourselves.”
It really shouldn’t be all that difficult to produce a first-rate vegan dish with from all the incredible elements of Southwestern and Central American cooking. After all, that cuisine has given us some of the most satisfying and exciting of recipes (remember the recipes in “Like Water for Chocolate”??) So here we go! This hearty and savory one dish meal is meltingly tender while bursting with the flavors of the Southwest. The chocolate chips add an unexpected note of sweetness to balance the tartness of the cranberries, and the heat of the chipotle chili powder is a great foil for the potatoes and black beans. And the whole dish is held together by cornmeal. What more could a gourmand desire?
Serve with a green salad and sit back to receive the applause of your dinner guests. ~ Glyn and Will
1/2 cup cornmeal
1 1/2 cup `water
1 herb-ox vegetable bouillon cube
2 green bell peppers, halved and blanched
1 tsp. minced garlic
1/4 cup chopped onion
1 1/2 cup baking potato, peeled and cut into 1/4″ cubes
1 1/2 cups black beans, rinsed and drained 1/4 cup cranberries
1/4 cup chopped walnuts
1/2 tsp. cumin
1/4 tsp. ground cinnamon
1/4 tsp chipotle chili powder
1 tbsp. semi-sweet chocolate chips
1/2 cup salsa
1/8 tsp Salt and freshly ground pepper, to taste
1 1/2 cup tomato sauce
Procedure
1 blanche the peppers in boiling water
2 cook the cornmeal in the water with the bouillon cube until thickened
3 combine the diced potatoes, beans, onion, garlic, cranberries, chocolate, nuts, spices and salsa with the cooked cornmeal
4 place the pepper halves in a non-stick covered casserole
5 divide the stuffing among the four pepper halves
6 pour the tomato sauce around the peppers drizzling some over each pepper as well
7 cover and bake at 350 for 45 minutes
8 remove the cover and cook an additional 15 minutes
Servings: 4
Degree of Difficulty: Moderately difficult
Oven Temperature: 350°F
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (12.4 ounces).
Recipe Type
Gluten-Free, Main Dish, Vegan, Vegetables, Vegetarian
We Haven’t Disappeared!
We haven’t disappeared! We’re just offline for a bit while the grandchildren visit! We’ll be posting again in the second week of August after the tykes take off for home! ~ Glyn and Will
Mushroom Walnut Pilaf with Sorrel & Arugula Sauce
Mushroom and Walnut Pilaf with Sorrel and Arugula Sauce
The earthy taste of mushrooms are the perfect counterpart to the tart green spiciness of the arugula and french sorrel. This dish is low in fat but very high in taste, savor, texture and comfort. Be sure that your casserole has a tight-fitting lid and don’t cook the rice more than an hour.
Ingredients
8 oz. mushrooms sliced
1/2 cup finely diced shallots
1 tsp. finely chopped garlic
1 cup long-grain rice
1/4 cup nutritional yeast
2 cups hot water
2 herb-ox vegetable bouillon cubes
2 tsp. Earth Balance Vegan Margarine (optional)
1 tsp. poultry seasoning 1/4 tsp. salt
1/8 tsp. fresh-ground black pepper
1/4 cup chopped walnuts
For the Sauce
2 cups lettuce (french sorrel)
2 cups lettuce (arugula)
1/4 tsp minced garlic
2 tbsp. water
Procedure
For The Pilaf
1 Preheat the oven to 350
2 Dissolve the bouillon cubes and the vegan margarine in the hot water
3 Combine the sliced mushrooms, shallots, garlic, bouillon, salt, pepper and rice in a covered casserole, stirring well.
4 Cover tightly and bake for one hour.
5 Uncover, fluff and add the walnuts
For the Sauce
1 Combine all the ingredients in a blender and process until smooth. Add water if necessary to thin.
Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 350°F
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 10 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (11.6 ounces).
Recipe Type
Gluten-Free, Grains, Main Dish, Sauce, Side Dish
Vegan Pesto
Make your own Pesto in five minutes! Serve it with your favorite pasta for a really quick and luscious meal. We have our own basil plants by the kitchen door and enjoy their aroma and flavor all through the growing season. At harvest time, we make and fresh our own pesto, omitting the cheese substitute until cooking. If you are concerned about calories, the oil can be reduced by half, but the taste will suffer for it. We find it best to reserve this dish for time when we have had a light lunch and can indulge at dinner. Glyn and Will
Ingredients
1 cup fresh basil leaves (about 1 cup)
2 cloves garlic
1/4 cup pine nuts, toasted
1/4 cup extra-virgin olive oil (first cold pressed)
2 tbsp water
1/2 cup Go Veggie Parmesan Cheese Substitute 1/4 tsp. salt
1/4 tsp black pepper
1/8 tsp red pepper flakes
1/2 cup canned, drained cannellinni beans
4 oz pasta, dried
Procedure
1 Combine the basil, garlic, olive oil, pine nuts, salt, peppers and water in the blender.
2 Process thoroughly stopping when necessary to scrape down the side of the blender.
3 Transfer to a small saucepan and heat till hot but not boiling,
4 Stir in the parmesan and the beans.
5 Adjust the seasoning and keep warm.
6 Cook the pasta according to package directions. Drain and combine with the pesto.
7 If desired, add a bit more water to slightly thin the pesto.
8 Serve at once.
Servings: 2
Yield: 1/3 cup
Degree of Difficulty: Very easy
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Nutrition Facts
Serving size: 1/2 of a recipe (7.2 ounces).
Recipe Type
Gluten-Free, Main Dish, Pasta, Sauce, Vegan
Barbecued Tofu (serves 2)
It takes a bit of time to prepare the tofu. But you can always press and freeze several boxes of tofu in advance and have them on hand for later. The first pressing will remove about half a cup of water; but it is really important to press it once more after thawing. The second pressing will remove up to another half cup of water and will cause to tofu to absorb nearly all the marinade. A two inch thick cake of tofu ends up slightly less than an inch thick. Once the frozen tofu is thawed, and pressed once more, you only need to add the marinade and let it sit in the fridge until you are ready to grill or bake it. Most barbecue recipes are extremely high in sugar, but this one uses just 1 tbsp of molasses, which adds color and depth as well as taste. And the 1 tsp of oil is necessary if you are grilling the tofu but can be omitted if you are baking it in the oven. This goes really well with potato salad and grilled corn, or with whatever you might normally serve at a cook-out. The barbecue/marinade is best with fresh ginger and garlic, but in a pinch, the powdered variety will work — perhaps with a bit of liquid smoke, too. ~ Glyn and Will
Ingredients
14 oz extra-firm tofu, pressed, frozen at least 12 hours, and thawed
1 tbsp molasses (unsulfured)
2 tbsp. rice wine vinegar
1 tsp freshly grated ginger
1 tsp. finely minced garlic 2 tsp. prepared spicy brown mustard
1/8 tsp. salt
1/16 tsp. red pepper flakes
1 tsp. vegetable oil
1/4 tsp tamari (gluten-free) or Bragg’s Aminos
Procedure
1 Thaw the pressed, frozen tofu.
2 Press once more — for one hour.
3 Meanwhile combine all the ingredients for the barbecue sauce and mix well.
4 Cut the pressed tofu in half lengthwise.
5 Combine the tofu and the barbecue sauce in a zip-lock bag, expelling as much air as possible.
6 Marinate in the refrigerator for at least 4 hours.
7 Remove from the marinade, reserving any marinade for basting.
8 Grill on medium-high on an oiled grill for 3-5 minutes per side or bake at 425 for 20 minutes, turning once.
Servings: 2
Yield: two tofu steaks
Degree of Difficulty: Easy
Oven Temperature: 375°F
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Inactive Time: 24 hours
Total Time: 24 hours and 45 minutes
Nutrition Facts
Serving size: 1/2 of a recipe (8.3 ounces).
Recipe Type
Gluten-Free, Main Dish, Sauce, Vegan, Vegetables
Persian Style Stuffed Eggplant with Cashew Ricotta and Pistachios (serves 2)
Persian Style Stuffed Eggplant with Cashew Ricotta and Pistachios
I love cooking with middle eastern spices, and when I do I always think of my friends Rita and John. Originally from NC, Rita moved to Tehran in the 1970’s to marry John. As Christians, they returned to the US just before the revolution. Over the years that we were young wives and mother’s together, Rita shared so many of her mother-in-law’s recipes that I felt like I’d been adopted into the family. This dish is one of my own creations based on Iranian flavor layering techniques and employing the Baharat Spice my own son and daughter-in-law introduced me to. It’s a bold, savory, approach to eggplant with enough heat to warm your heart and enough lingering and spice to mellow your heart. Prepare it with love in your heart and dine on it with joy! ~ Glyn and Will
Ingredients
1 lb. eggplant
1 cup diced onion
1 tsp. minced garlic
1 cup diced green bell pepper
1 1/2 cups diced potato
1 tbsp. olive oil
1 cup tomato, diced
2 tbsp. raisins
1 herb-ox vegetable bouillon cubes
6 oz. water
1 tsp. dried mint
1 tsp. baharat dried spice or curry powder
1/4 tsp. salt
1/8 tsp. crushed red pepper
2 tsp. pistachio nuts
1/4 cup Cashew Garbanzo Ricotta
Procedure
1 Slice the eggplant in half lengthwise and bake cut side down on a lightly oiled cooking sheet at 425° for 20 minutes.
2 Remove from the oven turn over, and let cool slightly.
3 Meanwhile, saute the garlic, pepper, potato and onion in the olive oil until lightly browned.
4 Add the tomatoes and raisins. Cook 3-5 minutes.
5 Add the bouillon cube, water, mint, baharat (or curry powder), salt and pepper.
6 Cook and stir until thickened. Remove from heat.
7 Place the roasted eggplant, cut side up in a non-stick casserole.
8 Pour 1/4 cup water into the casserole.
9 Score the cut surface of the eggplant and gently push the flesh to the side, making a hollow.
10 Spoon the filling into the hollow.
11 Top each half with 2 tbsp of the cashew garbanzo ricotta.
12 Sprinkle with the roasted pistachios.
13 Bake uncovered at 350° for 30 minutes.
Servings: 2
Yield: Two entree sized portions
Degree of Difficulty: Moderately difficult
Oven Temperature: 425°F
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour and 15 minutes
Nutrition Facts
Serving size: 1/2 of a recipe (25.4 ounces).
Glyn’s Penultimate Tofu Burgers (makes 8)
Glyn’s Penultimate Tofu Burgers
These tofu burgers are labeled “pen-ultimate” because I am a firm believer that there is always going to be something better to come along and it’s important to leave room for it when it arrives. We are making these for a 4th of July cookout and are trying them out on non-vegan friends. ~ Glyn and Will
Ingredients
14 oz. extra-firm tofu, pressed
1 1/2 cups cooked drained black beans
1 cup chopped onion
1 cup chopped red bell pepper
1 tsp minced garlic
1 cup walnut halves
3 herb-ox vegetable bouillon cubes (dissolved in 2 tbsp hot water)
1 cup panko
2 tbsp. nutritional yeast
1/4 tsp salt
1/4 tsp. ground black pepper
1 tsp ground cumin
1/2 tsp. chipotle chili powder
1 tsp. dried cilantro
Procedure
1 Combine the drained beans, onion, garlic, walnuts, and sweet red pepper in the bowl of a food processor. Process to a moderately fine crumb.
2 Crumble the pressed tofu, and mix thoroughly with the herbs, spices, bouillon and nutritional yeast.
3 Combine the tofu mixture with the bean mixture. Mix thoroughly.
4 Add the panko and mix well.
5 Form into 8 firmly packed burgers and refrigerate at least 4 hours or overnight.
6 Transfer to a parchment lined cooking sheet and bake in a 400 degree oven for 15 minutes on a side.
7 Alternatively, these may be grilled on a slow grill. Lightly oil the grill and the burgers to prevent sticking.
Servings: 8
Yield: Eight burgers
Degree of Difficulty: Easy
Oven Temperature: 400°F
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 6 hours
Total Time: 7 hours
Nutrition Facts
Serving size: 1/8 of a recipe (5.2 ounces).
Recipe Type
Gluten-Free, Main Dish, Vegan, Vegetables
Blueberry Peach Cobbler with Oatmeal Cookie Crust (serves 8)
Blueberry Peach Cobbler with Oatmeal Cookie Crust
This pie is not a health food, but it is surprisingly healthy. The protein content is good at 6 grams per slice (plus 5 grams of fiber) and when made without sugar it has just 200 calories per slice. Yes, it does contain fat, but only one tbsp. per serving (and if need be, that can be reduced by up to half with the addition of soymilk to moisten the crust). Besides, a plant based healthy diet does not mean that you can never have dessert. This one is just in time for the 4th of July, so take it along to your neighborhood cook-out. Even the folks who think you are a bit weird for not eating meat or dairy will cut you some slack on this pie. The Oatmeal Cookie Crust will work as a top crust for any deep dish pie or cobbler and can be crumbled over the top rather than rolled out and transferred. As a variation, use any combination of fresh fruits (especially stone fruits), berries and rhubarb, or apples and raisins. ~ Glyn and Will
For the Fruit Filling
6 cups fresh diced peaches (4 large peaches)
3 cups fresh blueberries
2 tsp. Truvia sweetener (or up to 1/2 cup sugar — but the calories are computed with Truvia)
1/2 tsp. cinnamon
1/2 tsp. ground cardamom
1/4 tsp. nutmeg
2 tsp. corn starch
For the Cookie Topping
1/2 cup Bob’s Red Mill Almond Meal
1 1/2 cups Oat Meal
1 tsp. Truvia sweetener (or up to 1/4 cup sugar — but the calories are computed with Truvia)
1/2 cup Earth Balance Vegan Margarine
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
1/8 tsp. nutmeg
Procedure
For the Filling:
1 Place the diced peaches and the blueberries in a bowl and toss with the cornstartch, Truvia, cinnamon, nutmeg and cardamom.
2 Transfer to a deep dish 9″ pie pan.
For the Crust
1 Combine the oats, almond meal, Truvia and spices.
2 Cut the Earth Balance Vegan Margarine into thin slices and add to the oats.
3 Using a pastry cutter or your hands, mix thoroughly and form into a firm dough.
4 Flatten the dough into a round on waxed paper.
5 Cover with an additional sheet of waxed paper and roll to a 9″ circle.
6 Transfer the cookie crust to the pie and pinch the edges to seal to the pie pan
7 Sprinkle with additional cinnamon.
8 Bake at 425° for 10-15 minutes or until the crust is a light golden brown.
9 Reduce the heat to 350 and continue cooking for another 30 minutes to be sure the fruit is cooked through.
10 Serve warm or at room temperature.
Servings: 8
Yield: One 9″ deep dish pie
Degree of Difficulty: Moderately difficult
Oven Temperature: 425°F
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour and 10 minutes
Nutrition Facts
Serving size: 1/8 of a recipe (7.8 ounces).
Recipe Type
Cakes, Pastries, and Desserts, Dessert, Fruits, Gluten-Free, Vegan
Rudy Takes Over the Blogging Station
How am I supposed to get any writing done when the Schnoodle insists on lying in precisely the spot where I need to stand in order to comfortably write? I think he conducting a lie-in. He is definitely not starving so it must be some sort of non-violent protest in response to our making him a vegan.
Lentil Burgers with Cashew Garbanzo Ricotta (makes 8)
Lentil Burgers
On the seemingly endless quest for the perfect veggie burger, we are looking for a good, toothsome texture, a pleasing taste and the ability to hold its shape when used on a bun — not to mention something other than a pallid shade of gray as the dominant color! Everyone has a suggestion, and everyone has a preference. This one includes the use of a vegan ricotta, a baked potato, lots of finely minced onion, lentils and enough oatmeal to give it the consistency of an uncooked meatloaf. Form individual patties, bake at 425° for 15 minutes on a side, then increase the heat and broil to crisp. I have to admit that there is a part of me that believes this is a fruitless quest. After all, meat is meat and beans are not. Perhaps tempeh or a thoroughly pressed cake of extra-firm tofu would more closely approximate the texture of a burger — but we are not looking for a burger. We are looking for something to eat on a bun with the pickles, onion and sauces that makes for a filling and celebratory meal (and that doesn’t rely on eggs or meat). But if the entire Middle East can rejoice in a perfectly prepared felafel, then surely we can come up with a great lentil burger, too. ~ Glyn and Will
Ingredients
1 cup lentils, rinsed
2 cups water
2 herb-ox vegetable bouillon cubes
1 cup potato, baked and mashed
1 cup finely minced onion
1/2 cup oatmeal
1/2 cup cashew garbanzo ricotta
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp salt
1/8 tsp freshly ground black pepper
Procedure
1 Cook the lentils in the water and bouillon cubes until the water is evaporated and the lentils are crisp-tender. Cool to room temperature.
2 Bake the potato in the microwave and let cool.
3 Peel the potato and combine with the lentils. Use a potato masher to mix them together.
4 Stir in the onion, herbs, oatmeal and cashew ricotta. Mix well.
5 Form into eight firmly packed patties.
6 Place on parchment paper and cook for 15 minutes per side at 425°. If desired, increase heat to broil and crisp.
7 Serve on buns with onion, tomato, relish and catsup.
Servings: 8
Yield: 8 patties
Degree of Difficulty: Easy
Oven Temperature: 425°F
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour and 15 minutes
Nutrition Facts
Serving size: 1/8 of a recipe (3.8 ounces).
Recipe Type
Barbecue, Gluten-Free, Main Dish, Vegan, Vegetables
Cashew Garbanzo Ricotta (makes 2 cups)
Cashew Garbanzo Ricotta
Inspired by a number of vegan ricotta recipes, especially that of Andrew Olson (the One Ingredient Chef). We wanted this to have a bit more body and a more herbal finish. we will be using it tonight as part of the base for lentil burgers, and later in the week with a crimini mushroom marinara and penne.
If you are not in the mood for ricotta and you add a bit of tahini and tamari, you will have an ultra creamy and delicious bean dip!
This is a very simple preparation, but it does require time, so be sure to plan ahead, starting earlier enough in the day or the night before to soak the cashews for at least two hours and up to overnight.
It is gluten-free and soy-free. That’s a real plus as many vegan cheese alternatives rely on tofu and tamari for texture and taste. The nutritional yeast accomplishes both in this version. ~ Glyn and Will
Ingredients
1/2 cup whole soaked cashew nuts
1 1/2 cups Chickpeas, drained
1/4 cup nutritional yeast
1/2 tsp salt
1/4 cup fresh basil leaves
1/4 cup fresh parsley (Italian)
2 tbsp. fresh lemon juice
1/2 cup water
1 tsp minced garlic
black pepper freshly ground, to taste
Procedure
1 Soak the cashews in cold water for at least two hours. Drain.
2 Combine the cashews with the remaining ingredients in a food processor.
3 Process until the mixture is the texture of ricotta cheese (adding more water if needed)
4 Refrigerate overnight to develop the flavors.
5 Use as the stuffing for pasta shells or manicotti or to add flavor and texture to veggie burgers.
Servings: 8
Yield: 2 Cups
Degree of Difficulty: Easy
Preparation Time: 3 hours
Total Time: 3 hours
Nutrition Facts
Serving size: 1/8 of a recipe (2.8 ounces).
Recipe Type
Gluten-Free, Vegan, Vegetables
Asian Marinade for Tuxedo Sesame Tofu Steaks (serves 2)
Use this marinade to prepare tofu or tempeh steaks or as the base for a stir fry sauce. It also serves as a very good dipping sauce. For this dish we pressed them marinated tofu steaks, coated with them black and white sesame seeds and baked until crisp. Yum!
PLEASE NOTE: THE NUTRITION FACTS BELOW ARE FOR THE MARINADE ONLY.
Happy Cooking! ~ Glyn and Will
Ingredients:
1/4 cup tamari (gluten-free)
1 tsp. molasses (unsulfured)
1/4 tsp. garlic powder
1/2 tsp. Chinese five spice powder
1/2 tsp. powdered ginger
1/2 tsp. powdered mustard
1/8 tsp. powdered wasabi
Procedure:
Combine all ingredients and use to marinate pressed, scored tofu steaks before baking or grilling.
Servings: 2
Yield: 1/4 cup
Degree of Difficulty: Very easy
Preparation Time: 5 minutes
Total Time: 5 minutes
Nutrition Facts
Serving size: 1/2 of a recipe (1.5 ounces).
Recipe Type
Gluten-Free, Sauce, Vegan
Glyn & Will
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