Feeding the Hungry Ghost (37 page)
Read Feeding the Hungry Ghost Online
Authors: Ellen Kanner
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
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 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
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 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 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
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 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 recipes.
See
recipes, winter
Wolfert, Paula,
210
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
.