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From the book:
Here is a soup recipe perfect for a summer evening. It was inspired by a bowl of soup I ordered while in the Cotswolds, near Oxford.
Cotswolds Chowder
- 1-2 tablespoons vegan margarine
- 2 small leeks, white parts only, thinly sliced
- 3 stalks of celery, sliced
- 1 medium potato, peeling and diced
- ¼ cup white basmati rice, rinsed
- 8 cups of plain soymilk, plus extra water if necessary
- 1 cup parsley, chopped
- 1 cup fresh dill, chopped
- 1 teaspoon white pepper
- Instant mashed potato granules or powder, to thicken
- Chopped chives and dill to garnish
Melt the margarine in a large pot. Stir in the leeks, celery, potato, and sauté them for a few minutes, stirring. Do not brown. Stir in the rice and soymilk. Bring to a boil then reduce the heat to a gentle simmer for about 20 minutes until the potatoes are softened, adding some water if it needs it. Stir in the parsley, dill, and white pepper. Stir well, bring back to a gentle boil and cook for about 5 minutes. Salt will spoil the flavor so do not add! If you like thicker chowder, stir in a tablespoon or two of instant potato granules. Do not overcook. Garnish each serving with a sprinkle of chopped chives and dill. Serve with crusty bread and a sprinkle of sunflower seeds. Serves 6.
When I was a child back in the 60s, I collected tea cards. Tea didn't come in little square bags; it was loose leaf and came in oblong packets. Inside was a little picture card for children to collect. My most treasured set was a series of 49 cards entitled “Wildlife in Danger.” There was a box in art class where you could swap your doubles; it was my first insight into wildlife. I would love to have those cards now to see which of the animals did not become extinct and made it through.
Habitat destruction—too many humans and too much greed—has doomed millions of creatures and plant species to extinction worldwide, leaving us a bleaker world. Only when we humans realize we are all in this world together, and this is not just our world, can all live in harmony.
Long before my tea cards were printed, indigenous people respected nature and were a part of it. Every major decision that Native Americans made, nature was considered: they did not over hunt, destroy unnecessarily, or pollute. We must follow their example to transform our decaying world by changing our attitude about the wild.
The sound of running water can help transform your garden into a place of peace and tranquility. Even the smallest of areas can be turned over to water.
As long as it's watertight, almost any container can be transformed into a water feature. Choose a colorful shallow bowl or create a bubbling urn, or a pebble-based fountain that will look and sound delightful as the water trickles gently, yet is also safe for children. I recommend moving water so that mosquitoes are not attracted to the water and birds will love to take showers and flutter their feathers. My hummingbirds love the gentle spray from my fountain for their morning bath while still hovering, and they grab the tiny bugs that like it too.
Of course you'll want to be mindful of your water consumption, but most of these ponds and fountains simply recirculate the same water around and around. Check your local garden center or hardware store for ideas and add an area of serenity.
By tradition, Greeks only drink alcohol if accompanied by mezedes—nibbles. The only rules for the food are that it is nutritious, appetizing, and unusual, and combines soft and hard, subtle, and bright, and fresh and mellow.
These same versatile, colorful, very flavorful dishes make a fantastic easy summer lunch or buffet to serve to your friends. Much of the preparation is done in advance and the food is served at room temperature. It's also a great way to eat communally as meze are not to be eaten with any fuss, just everyone dipping, scooping, and dunking raw vegetables such as cucumber, yellow, orange, and red peppers, celery, and the very necessary pita bread into a big bowl of lemony, garlicky hummous. (For vegetarians rather than vegans, you could also add Greek Feta cheese, rounds of fresh goats' cheese, and finish with fresh fruits drizzled with honey and served with dollops of thick Greek yogurt and some baklava.)
