Transition FraminghamSourdough Bread
1 cup sourdough starter – purchase online as a powder, or get it fresh from Brigitte Griffin 2 cups wheat bread flour – Stop and Shop or Whole Foods Market 1 cup of spelt flour, or any other flour that you have 1 cup rye flour – Stop and Shop or Whole Foods Market 1 […]
Almost-Famous Soft Pretzels
Total Time:1 hr 45 min Prep:30 min Inactive: 1 hr Cook:15 min Yield: 8 pretzels Level: Intermediate Ingredients For the pretzels: 1 cup dairy free milk 1 package active dry yeast 3 tablespoons packed light brown sugar 2 1/4 cups all-purpose flour, plus more for kneading 2 tablespoons unsalted dairy free butter like smart balance, […]
Butternut squash with spinach, raisins, and pine nuts
1 small lemon – use1/4 tsp grated zest and 2 tsp juice 1 3/4 lbs butternut squash cut into ¾” dice 2 Tbs olive oil kosher salt 1 med onion cut into ½” dice ¼ cup raisins 5 oz mature spinach leaves, thick stems removed ¼ cup toasted pine nuts Heat oil in 12” […]
Maple-Scallion Dipping Sauce, goes with the tofu cutlets
3 tablespoons maple syrup 1 tablespoon regular or reduced-sodium tamari 1 small scallion, thinly sliced Put the maple syrup and tamari in a small bowl. Whisk to combine. Divide equally into three dipping bowls. Top each serving with some of the sliced scallion. Laura Beck
Coconut-Encrusted Tofu Cutlets
Makes 3 to 4 servings 14 to 16 ounces extra-firm regular tofu, drained 2/3 cup raw unsweetened shredded dried coconut 1/3 cup wheat germ (see note for GLUTEN FREE Option) 1/8 teaspoon cayenne pepper 1/4 teaspoon turmeric 1/3 cup reduced-sodium tamari Maple-Scallion Dipping Sauce (see below) Preheat the oven to 400 degrees F. Lay the […]
Vegetables with Kuzu Sauce (Macrobiotic Recipe)
Sliced onion Sliced carrot Chopped celery Kuzu root powder Corn kernals Almonds Olive oil Saute onion. Add water to cover. Add carrots Simmer till carrots are tender. Add celery and corn kernels Mix 1 tbsp kuzu root powder with 1/3 c water and stir into vegetables for a few minutes, until all liquid […]
Starting Seeds Indoors
February 13, 2017 , 7:00 pm – 8:30 pm Main Library, Costin Room Local gardener extraordinaire, Renée Faubert, will share her expertise on starting plants from seed indoors. She will demonstrate some of the equipment she uses, share helpful online resources, and talk about how she decides what and when to plant. Refreshments.
Taste of Compassion – Edwards Church
When: Saturday, January 28, 1:00 – 2:00 pm Where: Susan P Dickerman Hall Edwards Church 39 Edwards St. in Saxonville (Next to Stapleton School) With the growing awareness of the value of plant-based eating, perhaps your new year’s resolution will include changes to your diet. Come taste an exciting array of creative and delicious vegan […]
Another FREE Movie: Just Eat It
When: Monday, November 7, 7 PM Where: Wayland Free Public Library (Raytheon Room) This thought and action provoking movie will be followed by a conversation of our food (waste) habits and what we can do to waste less food and create a more equitable food system through which all can have access to healthy, affordable food. Read […]
A Sustainable Lifestyle
When: Tuesday, November 1st, 7 PM Where: McAuliffe Branch Library, 746 Water St., Framingham A talk about how individual actions can contribute to reducing climate change and lead to a happier, healthier life that aligns with everything that surrounds us. By Claudia Gustafson writer of The Happy Bee Blog