Join me for a cooking class on January 22nd

Please join me for my next vegan cooking class at Aquarian Yoga Center in Montclair! Turning Inward: Nourishing Soups and Salads for Winter will teach you to nourish your body and spirit with delicious whole foods: warming soups, nutritious salads and homemade sprouts. I hope to see you there!

Sunday, January 22nd at 4pm. COST: $35. Please join us for a vegan cooking class, "Turning Inward," with Trish Sebben-Krupka. Registration is required! The class will feature: Making Your Own Sprouts, Sprouted Lentil and Winter Vegetable Soup, Sprouted Guacamole, Wild Mushroom and Root Vegetable Bisque, Warm Red Cabbage and Apple Salad, Roasted Fennel and Carrot Soup, and Beet Carpaccio. Registration fee includes class, recipes to take home, and dinner. Stay tuned for upcoming cooking workshops including: February 26th - "Vegan Cooking for Beauty and Vitality."

Vegan Cooking Class to Benefit Animal Rescue

On Sunday, November 20th, we will offer our first vegan cooking class at Aquarian Yoga Center. Please join us at 2pm for a
KITCHARI WORKSHOP
Kitchari is a traditional Ayurvedic recipe used for cleansing and fasting. It is delicious, easy to digest and assimilate, and easy to make. Vegan chef Trish Sebben-Krupka will show you how easy it is to make kitchari, explain its health benefits, and teach you how to customize it for your health and body type. At the end of class, we’ll enjoy a delicious meal together. Kitchari is the perfect food to enjoy as your body transitions to winter, and a fantastic healing food for seasonal ailments.
This is a donation-based class.
All of Trish’s proceeds will be donated to St. Hubert’s Animal Welfare Society. Please register in advance – email localgirmakesfood@gmail.com to reserve your space in this class.

Summer Squash

We're entering Week Five of our CSA, and I have to admit that we're already experiencing a bit of summer squash fatigue. We've enjoyed romanesco zucchini, pattypan squash, traditional zucchini, yellow squash, cousa and yellow zucchini in a variety of ways: roasted, stuffed and sauteed, in lasagne, pasta sauces, casseroles, breakfast scrambles, and tacos. The freezer is filling up nicely, bringing me closer to my goal of enjoying several meals a week from the summer growing season throughout the winter.

During the early flush of zucchini love, I made zucchini tacos. Nothing could be simpler. For about four servings, I sauteed a large onion in some olive oil, then added six smallish zucchini, seeded and diced, along with salt, pepper, a little garlic and chile powder. I made a quick pico de gallo with the first tomatoes from the farm, and a jalapeno picked fresh from our front lawn, where jalapenos and cherry peppers grow among the wildflowers. I finished the dish with warm corn tortillas and some broccoli slaw, along with a squeeze of fresh lime and a few drops of hot sauce. Ten minutes of work, and lunch was complete.

I'll be on my way to the farm shortly, and I know more summer squash await. I reminded my husband last night that what seems tiresome to us right now will surely be appreciated on a cold December night, so this week I'll be freezing a casserole of onions, tomatoes, fresh herbs and summer squash topped with a light bechamel, and also plan to serve this simple salad of Lebanese zucchini (cousa) with hot peppers.

Roasted Cousa with Pepper Salad

Cousa is a Lebanese summer squash similar to zucchini. This fast and easy dish is a twist on a traditional Lebanese recipe, replacing fried squash with warm, roasted squash, topped with a zingy salad of peppers and scallions.

6 medium cousa, trimmed and sliced on the diagonal ½” thick
1 red bell pepper, seeded and julienne sliced
1 yellow bell pepper, seeded and julienne sliced
1 hot cherry pepper, seeded and julienne sliced OPTIONAL
½ bunch (about 4 oz.) fresh scallions, white and green parts, sliced on the diagonal
½ cup loosely packed, torn mint leaves
Juice of 1 lemon
Extra-virgin olive oil
Salt and pepper

Preheat oven to 400°. Toss sliced cousa in a large bowl with about 2 tablespoons of olive oil, salt and freshly ground pepper. Place squash on rimmed baking sheets, and roast for 10-15 minutes, until squash is lightly colored but still firm. Arrange squash on a serving platter.

Meanwhile, toss peppers, scallions and mint with lemon juice and a tablespoon of olive oil. Season to taste with salt and pepper. Top warm roasted cousa with pepper salad. Serve immediately.

Serves four to six

Spinach and Tomatoes - eat what's in season!

Please check out my latest article for One Green Planet! Tomatoes and spinach are fresh and plentiful at your local market now...I hope you enjoy these delicious and easy to prepare recipes.

Read Lee Hall's interview with me in the Summer issue of ActionLine!

I recently sat down for a chat with one of the people who inspires me most, Lee Hall of Friends of Animals. Click the link to read the interview.
http://www.friendsofanimals.org/actionline/summer-2011/Locavorism.php

New article available at One Green Planet!

Stop by One Green Planet today to read and share my article...Artichoke Paella. This is the first of a monthly series that I will be writing. Thanks for checking it out!

Romesco Sauce

It's official. I am obsessed with Romesco sauce. It's just so delicious - a toasty blend of almonds and savory ingredients - perfect as a dip for crudite, a sauce for roasted veggies, or a topping for a veggie burger. Make some and enjoy!

1 slice crusty country bread (such as panella)

olive oil for frying

1/2 cup blanched almonds, toasted

1 clove garlic

1 teaspoon crushed red pepper flakes

4 ripe plum tomatoes

1 tablespoon parlsey

1 teaspoon sweet paprika

1 red bell pepper, roasted and peeled

2 tablespoons apple cider vinegar

1/3 cup extra-virgin olive oil

Salt and freshly ground pepper

Toast almonds in a hot oven, and set aside. Fry bread in a little olive oil, and set aside to cool. When almonds and bread have cooled, place them in the bowl of a food processor fitted with the metal blade. Add garlic and red pepper flakes. Pulse 5 or six times to combine. Add tomatoes, parsley, paprika, roasted bell pepper and apple cider vinegar. Turn the machine on and process to combine well. With the machine running, add olive oil. Taste and season with salt and freshly ground pepper. Sauce can be made in advance and refrigerated for up to 48 hours.