It’s starting to get warm so we’re concentrating on things that take a little less time both to cook and heat up.  Both the watercress and escarole soups are quick, easy, and extremely satisfying!  We’re getting the grill out and I’ll be sharing some secrets about grilling vegetables and getting them to last as long as possible.  We’ll get to see a very nice polenta, but minus the butter, cheese, and oil that is in every polenta recipe out there!  Buckwheat is something most folks never eat, but it’s a great non-wheat starch that’s gluten free and we’ll be making a nice refreshing spring salad with it!  Never forget the rice and beans...that’s the cornerstone of the vegan diet; this time we’re using adzuki beans and edamame! 

On the Menu: