Tag Archives: vegetarian

Vegetable Buddha Bowl

January 28, 2019

I wanted to start the year off with an easy, everyday recipe. This soba noodle bowl is a favorite weeknight meal and full of earthy satisfying flavors balanced with lots of bright crunchy toppings. It is fairly quick to come together but also extremely adaptable to whatever ingredients you may have on hand. Because of this adaptability, it’s something we make often whatever the season (believe it or not, its not all cheese and cakes here at Cottage Farm). Brown rice or quinoa could be substituted for the soba – kale or spinach for the rapini – tofu or egg for the tempeh. This bowl is good hot or cold too so it’s not time dependent. And now, with the little one, I often make it up in stages (cooking a few extra greens the night before etc) then just assemble everything. It lends itself to all sorts of combinations. The unifying element is the sesame dressing – I came across it in a recipe by Heidi Swanson from one of her brilliant cookbooks and now use it so often – I’ve lightly adapted her version and use it here as both marinade and dressing.

The pickled red cabbage is another kitchen staple, a jar is nearly always going in the fridge. Slice the red cabbage thinly in whatever amount and cover with a mixture of half white vinegar, half warm water plus a tablespoon or two each of sugar and teaspoon or so of salt to taste. I let it sit at least an hour before using. Whatever isn’t used, goes into a jar along with the brine and keeps for about a week in the fridge

I love to top out these buddha bowls with all sorts of seeds, nuts, finely sliced green onions, micro greens, spicy radish – really any of the goodies that happen to be at hand – as I said, this bowl is highly adaptable

If available, I’m partial to the 100% buckwheat noodles and their dense nutty flavor. The noodles that include a wheat blend don’t really have the same flavor or texture. A note on cooking the buckwheat noodles – watch them very carefully as they go gluey very easily. Typically I cook them a minute or so less than the packet instructions. Be sure to rinse them under cool water – using your fingers to sort of scrub away the starch.

Vegetarian Buddha Bowl

serves 2


  • 100% buckwheat soba noodles, cooked according to the package instructions
  • 1 package organic tempeh
  • 1 small bunch rapini
  • 3 cups shiitake mushroom caps
  • pickled red cabbage (see notes above)
  • 3/4 cup micro greens, sprouts or pea shoots, lightly packed
  • 3 green onions, green parts only, thinly sliced
  • 1 Tablespoon black sesame seeds for garnish
  • 2 Tablespoons shoyu
  • 1 Tablespoons toasted sesame oil
  • 4 Tablespoons olive oil

pre-heat oven to 400

on the stove top, place a large pot of boiling water

to make the dressing – pour the shoyu, toasted sesame oil and olive oil into a jar with a tight fitting lid, wrap in a dish towel and shake vigerously until well combined

brush tempeh generously on each side with the dressing and place in the oven to bake about 10 minutes, turning over halfway through

remove woody stems from mushrooms, place caps on a parchment lined baking sheet, drizzle lightly with olive oil and a sprinkle of salt. Bake along with the tempeh about 7 minutes until browned

trim ends of the rapini and cut into 2 inch sections, leaving the florettes whole. Drop the rapini into the pan of boiling water for 3 minutes or until just softened. Remove from the water with a slotted spoon and set aside to cool. Return the water to a boil and cook the soba noodles according to package directions (see note above) You can also cook soba in a separate pan if desired.

place a portion of the noodles in the bottom of each bowl – divide portions of the tempeh, rapini and mushrooms between the two bowls. Drizzle each with a tablespoon or so of the remaining dressing. then top each bowl, as desired with the pickled cabbage, green onions, micro greens and a sprinkle of sesame seeds

serve immediately

Summer Grilled Sandwich

July 4, 2018

In New England, the celebrations surrounding the 4th of July are palpable; parades, center of town concerts, strawberry shortcake festivals. Weeks in advance, the white clapboard houses lining the proverbial main street, north street and south street don their festive regalia in preparation for independence day celebrations. Flags and buntings unfurl from their wintry storage places, with a brisk dusting off, they begin to don the front porches and entryways of various houses. Planters and hanging baskets begin to fill with red white and blue petunia or begonia and window boxes are outfitted with miniature flags on little gold-capped wooden sticks, the very same that line the brick pathways leading from street to the front doors of many houses this time of year. While the 4th of July conjures this very specific imagery, it celebrations also manifest in the form of backyard picnics, cookouts and potlucks.

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A holiday meal : futsu squash soup, braised lentils with roasted root vegetables & crumb topping apple tart

November 20, 2017

I love Thanksgiving and I will readily admit that I love it for one sole reason. That reason is this, it is an excuse to break the rigidity of routine, to step outside the confines of our everydayness and shirk gleefully those habits we practice, mostly out of necessity and for the sake of efficiency, every other day of the year. It is an excuse to make those familiar routines take a back seat – if only for one day and only for one meal. At its core, Thanksgiving is the simplest of holidays – no strings attached, no pressure around gifts or the like. It is a day reserved simply to step outside the familiar and celebrate the everydayness of the everyday : one table, one meal and perhaps a few (or many) guests to share it with however and with whatever food feels the most appropriate in that moment. And the meal can be one as complex or elementary as one chooses and need not conform to any rules or practices (other than the fact that I do very much like to think about those things I am grateful for and thankful for and practice kindness – but ideally that is everyday not just one)  -so for the love and poetry of food and gatherings, we celebrate Thanksgiving. continue reading

chilled zucchini and yogurt soup

July 30, 2016

wolfgourmet.cottagefarm.krissyosheaphotography.2016-8wolfgourmet.cottagefarm.krissyosheaphotography.2016 wolfgourmet.cottagefarm.krissyosheaphotography.2016-9wolfgourmet.cottagefarm.krissyosheaphotography.2016-7 It is firmly mid summer now. The long hot days and torrid nights tell me so. That, and the welcome sound of crickets and cicada wings and evening skies that twinkle with the light of fireflies. I love that summer effortlessly evokes a childlike sense of freedom. Something that seems to lie quiet the rest of the year. Even as an adult summer is the season of no rules; staying up long into the evening, neglecting chores in favor of spontaneous beach trips, swimming out deep into the cool green waters of the atlantic.

And there is part of me that thinks perhaps this clarity of inner child on these sweltering summer days affords me the opportunity to see things in a simpler light. To unpack and uncomplicated the life I live the rest of the year. Leaving it behind in favor of salty beach hair, bare feet, and lazy outside dinners. continue reading