Feeding the Hungry Ghost (37 page)

seasonality,
101–2
,
163
,
179

seasons,
xxi
,
6–8

seed cake,
4–6

seeds,
1–4

Sephardic cuisine,
72

Sheltering Sky, The
(Bowles),
125
,
126

sherry, in vegetable donburi,
149–50

shirataki

about,
152

hungry ghost mood modifier,
152–53

Sicily,
188

Simchat Torah,
166

slow food,
181–82
,
184

soda,
31–33

soul food,
15

soupe joumou, Haitian,
10–13

soups/stews,
96–97

African American sweet potato and peanut,
186–87

gumbo z’herbes, CSA,
97–100

Haitian soupe joumou,
10–13

harira,
126–28

lentil, deep, basic comfort,
41–43

red lentil, with Indian spices,
176–78

Tuscan white beans and winter greens,
184–85

soy milk

ahimsa chai,
195–96

flatbread from a starter,
214–15

seed cake,
5–6

spelt,
91–92

spices, essential,
131

spinach

farrotto with greens, pine nuts, and currants,
92–94

Kamut for Mother Earth,
90–91

red lentil soup with Indian spices,
176–78

tacos, pumpkin, poblano, and,
163–64

spring,
51–53
,
83

spring pea puree,
64–65

spring recipes.
See
recipes, spring

squash, yellow, in harira,
127–28

starter, flatbread from a,
214–15

steaming,
145–46

steel-cut oats with goji berries,
158–59

St. Lucia’s Day,
188
,
190

stone soup

as ingredient,
12–13
,
16–17
,
29–30
,
41–43
,
45–46
,
55–56
,
69–71
,
78–79
,
90–91
,
92–94
,
122–23
,
127–28
,
149–50
,
176–78
,
212–13

recipe,
84–85

sufganiyot (Hanukkah sweet),
190–91

sugarplums,
191–92

multifaith sweetness and light,
193–94

Sullivan Street Bakery (New York, NY),
182

summer,
105–7
,
108–12

summer recipes.
See
recipes, summer

summer tomato salad with za’atar,
118–19

Sweden,
188

sweetness,
191–92

sweet potatoes.
See
potatoes, sweet

Swiss chard

farrotto with greens, pine nuts, and currants,
92–94

Kamut for Mother Earth,
90–91

T

tacos, pumpkin, poblano, and spinach,
163–64

tahini, in Judeo-Christian biblical barley and herb salad,
69–71

Tales of a Thousand and One Nights,
26–27
,
28–29

Taoism,
xix

tarragon

Kamut for Mother Earth,
90–91

“We ‘ll always have Paris” wild mushroom salad,
201–3

tea

ahimsa chai,
195–96

lavender,
54

ten-minute pasta with zucchini, tomatoes, and chickpeas,
139–44

Tennyson, Alfred Lord,
51

terror eating,
139

Thanksgiving,
7
,
165
,
178–80

Thanksgiving kale with fennel, cranberries, and walnuts,
180–81

“There Once Was a Puffin” (poem; Jaques),
23–24

tofu

hungry ghost mood modifier,
152–53

West Indian mango madness,
114–15

Tokyo (Japan),
88
,
134
,
147–48

tomato(es)

down and dirty rice,
55–56

ful mudammas,
78–79

harira,
127–28

heirloom, gardening,
117–18

Judeo-Christian biblical barley and herb salad,
69–71

red lentil soup with Indian spices,
176–78

salad, with za’atar,
118–19

ten-minute pasta with zucchini, tomatoes, and chickpeas,
139–44

Turkish millet and greens for Marcella,
29–30

unconventional but seductive veggie paella,
45–46

vegetable couscous with preserved lemon and olives,
212–13

tortillas, in pumpkin, poblano, and spinach tacos,
163–64

truffles, in “We’ll always have Paris” wild mushroom salad,
201–3

Turkish millet and greens for Marcella,
29–30

turmeric,
133

Tuscan white beans and winter greens soup,
184–85

U

Ulysses
(Joyce),
55

umoja
(community),
192

unconventional but seductive veggie

paella,
45–46

United States

paradoxical food relationship in,
xvi–xvii
,
92

youth culture in,
92

United States Agriculture Department,
xv

University of North Carolina,
32

V

Valentine’s Day,
86

Vedic texts,
196

vegan baking,
4–5
,
81
,
135

vegan chocolate cake,
136

vegetable(s)

couscous with preserved lemon and olives,
210–13

donburi,
149–50

etymology of,
144

fresh,
144–45

scraps, in stone soup,
84–85

steaming,
145–46

See also specific vegetable

vegetarian diets.
See
meatless diets

veggie bhaji,
197–98

veggie paella, unconventional but seductive,
45–46

vinaigrettes

chili-lime,
102–3

herb and lemon, for “We’ll always have Paris” wild mushroom salad,
201–3

for pink grapefruit and fennel salad,
39–40

Voltaire,
116

volunteering,
9–10

W

walnuts

multifaith sweetness and light sugarplums,
193–94

pink grapefruit and fennel salad,
38–40

Thanksgiving kale with fennel, cranberries, and,
180–81

“Waste Land, The” (poem; Eliot),
105

water, drinking,
32

watercress, in “We’ll always have Paris” wild mushroom salad,
201–3

wedding cookies,
58

“We’ll always have Paris” wild mushroom salad,
201–3

West Indian mango madness,
113–15

when-all-else-fails pasta,
139–44

whole grain pancakes,
24–25

whole wheat oatmeal bread, no-knead,
182–83

wildcat scatter,
167

wild mushroom salad, “We’ll always have Paris,”
201–3

wine

sake/sherry, in vegetable donburi,
149–50

white, in Tuscan white beans and winter greens soup,
184–85

winter,
6–8
,
165–67

winter recipes.
See
recipes, winter

Wolfert, Paula,
210

Wordsworth, William,
120
,
208

Y

yeast, nutritional

about,
142

when-all-else-fails pasta,
139–44

Yom Kippur,
119

Yu Lan (Chinese street festival),
150–51

Z

za’atar

about,
118

summer tomato salad with,
118–19

zucchini

bread,
81–82

harira,
127–28

ten-minute pasta with tomatoes, chickpeas, and,
139–44

vegetable couscous with preserved lemon and olives,
212–13

Ellen Kanner is an award-winning food writer, Huffington Post’s
Meatless Monday blogger, and the syndicated columnist the Edgy Veggie. She is published in
Bon Appétit, Eating Well, Vegetarian Times, Every Day with Rachael Ray,
and
Culinate,
as well as in other online and print publications. She’s an ardent advocate for sustainable, accessible food, serving on the Miami boards of Slow Food and Common Threads.

When she’s not teaching underserved students to cook or speaking about what we’re hungry for, Ellen takes time to tend her tiny organic vegetable garden, hike in the Everglades, make friends with cows, and make dinner with friends. There’s always room for more at her table. She believes in close community, strong coffee, organic food, and red lipstick. A fourth-generation Floridian, she lives “
la vida
vegan” in Miami with her husband. Learn more about Ellen at
www.ellen-ink.com
.