Falafel...not a character in Harry Potter!

The 'Burger' for this recipe comes from Jackie, 'part of the loaf' at The Daily Bread who has graciously agreed to let us use it, thank you Jackie.



Southwestern Falafel Burgers with Ancho Chile Relish and Onion



Ingredients

1 16-ounce can of chick peas (garbanzo beans)
1 small onion, diced
2 cloves of garlic, diced
1/3 cup parsley coarsely chopped
1/4 cup fresh coriander coarsely chopped
2

Score One for the Environment, Everglades Cleanup...

The Associated Press released a story Tuesday 2/24 announcing the start up Monday in southern Florida of the long awaited South Bay Pumping Station. The station is to fill the world's largest man made wetland, 26 square miles, which will in turn, filter water drained from agricultural districts to the north as they flow into the Everglades. The Everglades is actually a river, the Kissimmee River

Nathalie Dupree’s Mississippi Caviar

Back in the early 90s I was traveling a great deal for my employer. I had the pleasure one evening of enjoying dinner at Nathalie Dupree’s restaurant in Virginia. I was served an appetizer called Mississippi Caviar and was so taken by the rich flavors that I asked my server if I could possibly have the recipe. She came back a few moments later and presented me with a copy of Nathalie’s recipe!

Country Cooking and Country Boys...

Back on the road for more of our tour of Tampa Bay's Guide to Vegetarian Friendly Restaurants, this time Country Boy Family Restaurant at 1353 Main Street in Dunedin. Lunch is a happy time for most diners at family restaurants because, if you're lucky the grill is still up for breakfast items like omelets or French toast as well as grilled sandwiches and by 11 AM the soup of the day is piping hot

A Brunch For Two, Happy Saint Valentines Day

A Bit of Heaven on Earth in Palm Harbor

Today we continue our survey of Tampa Bay area vegetarian friendly restaurants and businesses designed to help our winter visitors enjoy their stay on The Sun Coast. We set out early for breakfast at Consciousness Blossoms, a small brightly decorated bistro style restaurant serving breakfast and lunch. They specialize in organic, vegetarian and vegan cuisine and the menu is surprisingly varied

Baked Alaska...not what you might think

The Governor of Alaska has for the second time overRULED (and we use the term loosely) his constituency by allowing the aerial hunting of wolves which commenced this January, Read our story Dec 4, 2003. Governor Frank Murkowski has once again set aside the decision of Alaskans who have twice voted to ban the hunt. Way to go Frank...think California. Read the complete story

governor@

It's Cold in Florida and we have the pthaw

Curried Split Pea Soup

Serves 2
vegan

Ingredients

1 small sweet onion, diced
1 clove garlic, minced
1 Tbls olive oil
1 small potato, diced
1 medium carrot, diced
2 1/2 C vegetable stock
½ C dried split green peas
½ Tbls Braggs Liquid®
1 bay leaf
½ tsp oregano
½ tsp cumin
1 tsp curry
black pepper and salt to taste

Preparation

In a heavy saucepan heat the oil, sauté the onions and garlic.

Welcome Toronto, CA Vegetarians

February in Florida if you've been here marks the beginning of spring, especially if you visit the "Sunshine Coast" of Tampa Bay. With the coming of spring there appear two perennials: "Snowbirds" and "Baseball"; here in Dunedin we have both in spades; snowbirds et al from Toronto and elsewhere and a newly refurbished Blue Jays spring training camp. Today The Green Cutting Board begins its series

Reinventing the Egg...or How to Lay One Madison Avenue Style

Vegetarian Eggs?

During a recent trip to a local supermarket a new product caught my eye. Packaged in clear plastic trays and nestled among the other paper and foam containers was something labeled "Vegetarian Eggs". Priced at $3.24 a dozen these were no mere eggs, rather the label announced proudly that these eggs were laid by hens to which "No animal by-product will ever be fed", therefore by

Tortilla Meets Tahini. All's well that Falafels.

Falafel Wraps with Tahini Sauce
by Nancy

Ingredients

1 1/2 Cups canned, cooked chickpeas
1 small onion chopped
1/4 Cup chopped fresh parsley
3 cloves garlic crushed
1 Tbls chickpea liquid (stock)
1/2 tsp baking soda
1 tsp coriander
1 tsp cumin
salt and pepper to taste
1 Tbls flour, plus 1 Tbls flour for coating
1/3 Cup extra virgin olive oil
4 Tortillas
Tahini Sauce

1. Place cooked