By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More)
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
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We did this soup today for Cooking at the Market
, a town-sponsored monthly cook demo at Portola Valley Farmers Market,
teaching urban cuisine using local, seasonal foods, and inspiring people to eat more vegetables. Today's recipe is Martha's with a twist and a shamrock.
Thanks to our local food companies who donated their products.
St Patty’s Soup
3 tablespoons olive oil
1 cup chopped onion
5 cloves garlic, chopped
1 cauliflower, coarse-cut (8 to 9 cups)
4 cups Roli Roti bone broth (substitute vegetable)
1/4 cup fresh dill, chopped
Kale leaves or any greens, roughly chopped
3 tablespoons nutritional yeast
More than a few grinds Trader Joes Lemon Pepper
Freshly ground white pepper
RC Greens amazing sprouts (I like the dill basil mix, and fresh fenugreek)
Nut’ n’ Bean Lemon Garlic Cashew Cheese
Heat oil in a large pot over medium heat; cook onion, covered, until soft, 5 - 7 minutes. Add garlic and sauté 1 minute. Add cauliflower and sauté a few minutes. Add stock. If you need more liquid to just cover cauliflower, add more stock or water.
Bring to boil. Reduce heat to low, add 2 tablespoons dill and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes. Add 3 tablespoons (or to taste) nutritional yeast.
Remove from heat. Stir in remaining 2 tablespoons dill. Puree in batches in a blender until green (some like it Vitamix-smooth, I like Cuisenart-still-got-some body) adding more liquid if too thick, or more greens if not green enough.
Season with Nut’ n’ Bean orgasmic Lemon Garlic Cashew Cheese
and RC Greens Shamrocks (Dill Basil mix)
See you in April :)
Portola Valley Farmers Market
Thursday, 2PM - 6 PM
Portola Valley Town Center
Next Cooking at the Market: April 13th