Read Feeding the Hungry Ghost Online
Authors: Ellen Kanner
Feeding the Hungry Ghost (36 page)
DIY,
75–76
meatless diets,
xv–xvi
,
65
,
66–69
,
196
meze,
69
Miami (FL),
xviii–xix
,
7–8
,
86–87
,
134–35
,
161–62
,
204
milk.
See
almond milk; soy milk
Turkish millet and greens for Marcella,
29–30
Milton, John,
168
mint
broccoli with lemon and,
145–46
Judeo-Christian biblical barley and herb salad,
69–71
spring pea puree,
64–65
summer tomato salad with za’atar,
118–19
“Miss T.” (poem; De la Mare),
23
More Home Cooking
(Colwin),
135
Moroccan carrot salad,
107–8
multifaith sweetness and light sugarplums,
193–94
mushroom(s)
unconventional but seductive veggie paella,
45–46
vegetable donburi,
149–50
wild, salad,
201–3
N
natto,
28
New Year’s Day/Eve,
14–15
,
86
,
165
,
198–99
no-knead whole wheat oatmeal bread,
182–83
O
oats
amorous cardamom apple crumble,
47–48
no-knead whole wheat oatmeal bread,
182–83
steel cut, with goji berries,
158–59
whole grain pancakes,
24–25
Obon (Japanese street festival),
148
olive oil,
130
olives
Judeo-Christian biblical barley and herb salad,
69–71
summer tomato salad with za’atar,
118–19
vegetable couscous with preserved lemon and,
211–13
onion jam, red,
63–64
orange blossom cookies,
170
orange-flower water
about,
170n
orange blossom cookies,
170
oranges
cookies, orange blossom,
170
roasted beet salad with chili-lime vinaigrette,
102–3
oregano,
36–37
organic farming,
117–18
P
paella, unconventional but seductive
veggie,
45–46
pancakes
farinata,
62–63
whole grain,
24–25
pantry essentials,
129–34
Paradise Lost
(Milton),
168
parsley
Judeo-Christian biblical barley and herb salad,
69–71
Kamut for Mother Earth,
90–91
Moroccan carrot salad,
107–8
pasta, when-all-else-fails (a.k.a. tenminute pasta with zucchini, tomatoes, and chickpeas),
139–44
Patrick (author’s friend),
168
,
170–73
,
175–76
,
178
peanut stew, African American sweet
potato and,
186–87
pea(s)
puree, spring,
64–65
See also
black-eyed peas
pecans, in roasted beet salad with chililime vinaigrette,
102–3
peppercorns, whole,
130–31
peppers, bell
down and dirty rice,
55–56
harira,
127–28
hungry ghost mood modifier,
152–53
unconventional but seductive veggie paella,
45–46
vegetable couscous with preserved lemon and olives,
212–13
veggie bhaji,
197–98
peppers, poblano, in pumpkin, poblano, and spinach tacos,
163–64
perspective,
152
pine nuts, farrotto with greens, currants, and,
92–94
pink grapefruit and fennel salad,
38–40
poetry,
22–24
pomegranate molasses
about,
30n
Turkish millet and greens for Marcella,
29–30
potatoes, sweet
African American sweet potato and peanut stew,
186–87
Haitian soupe joumou,
12–13
potlucks,
215
Proverbs, Book of,
68
pumpkin(s)
choosing,
163
tacos, pumpkin, poblano, and spinach,
163–64
Q
quinoa,
91–92
unconventional but seductive veggie paella,
45–46
R
radishes, in “We’ll always have Paris” wild mushroom salad,
201–3
raisins, in seed cake,
5–6
ras el hanout
(Moroccan spice mixture), in harira,
127–28
recipes
tips for using,
xxii–xxiii
See also
recipes, autumn; recipes,
baraka;
recipes, spring; recipes, summer; recipes, winter
recipes, autumn
African American sweet potato and peanut stew,
186–87
ahimsa chai,
195–96
almond cookies,
168–69
multifaith sweetness and light sugarplums,
193–94
no-knead whole wheat oatmeal bread,
182–83
orange blossom cookies,
170
pumpkin, poblano, and spinach tacos,
163–64
red lentil soup with Indian spices,
176–78
Thanksgiving kale with fennel, cranberries, and walnuts,
180–81
Tuscan white beans and winter greens soup,
184–85
veggie bhaji,
197–98
“We ‘ll always have Paris” wild mushroom salad,
201–3
recipes,
baraka
flatbread from a starter,
213–15
vegetable couscous with preserved lemon and olives,
212–13
recipes, spring
CSA gumbo z’herbes,
98–100
DIY matzo,
75–76
down and dirty rice,
55–56
farinata,
62–63
farrotto with greens, pine nuts, and currants,
92–94
ful mudammas,
78–79
Judeo-Christian biblical barley and herb salad,
69–71
Kamut for Mother Earth,
90–91
lavender tea,
54
red onion jam,
63–64
roasted beet salad with chili-lime vinaigrette,
102–3
spring pea puree,
64–65
stone soup,
84–85
zucchini bread,
81–82
recipes, summer
broccoli with lemon and mint,
145–46
harira,
127–28
hungry ghost mood modifier,
152–53
kale chips,
146–47
Moroccan carrot salad,
107–8
rice in the Sahara,
122–23
steel-cut oats with goji berries,
158–59
tomato salad with za’atar,
118–19
vegan chocolate cake,
136
vegetable donburi,
149–50
West Indian mango madness,
113–15
when-all-else-fails pasta,
139–44
recipes, winter
amorous cardamom apple crumble,
47–48
deep, basic comfort lentil soup,
41–43
Haitian soupe joumou,
10–13
hopping john,
14–17
pink grapefruit and fennel salad,
38–40
seed cake,
5–6
Turkish millet and greens for Marcella,
29–30
unconventional but seductive veggie paella,
45–46
whole grain pancakes,
24–25
red lentil soup with Indian spices,
176–78
red onion jam,
63–64
relaxation,
181–82
rice
down and dirty,
55–56
hopping john,
16–17
in the Sahara,
122–23
vegetable donburi,
149–50
roasted beet salad with chili-lime vinaigrette,
102–3
Romans, Book of,
67
Rongali Bihu (Assamese New Year),
69
S
S&S Diner (Miami, FL),
20–21
saffron
harira,
127–28
rice in the Sahara,
122–23
sake, in vegetable donburi,
149–50
salad dressings.
See
vinaigrettes
salads
Judeo-Christian biblical barley and herb,
69–71
Moroccan carrot,
107–8
pink grapefruit and fennel,
38–40
roasted beet, with chili-lime vinaigrette,
102–3
summer tomato, with za’atar,
118–19
traditional summertime,
106–7
wild mushroom, “We’ll always have Paris,”
201–3
salt, sea,
130