Greens Water

The New York Times has a great Vegetarian Bolognese recipe that provides a version of the sauce with real depth and complexity: https://cooking.nytimes.com/recipes/1022154-vegetarian-bolognese This bottled sauce offering from Whole Foods 365 line is good in a pinch. That’s about it. The ingredients are relatively clean, not crazy about the yeast powder (or nutritional yeast for that matter) but it’s tolerable. This product is an easy way to boost vegetable intake with a tomato sauce, you could put it in the Vitamix, for a blended tomato sauce with a vegetable boost.  Group think: it was mostly sold out on the shelf.

Avocado, Sun-Dried Tomatoes, Red Onion and Cilantro fried in a crisp wrapper. Served with a Tamarind Cashew Dipping Sauce. The vegan Avo Eggrolls, probably a social media favorite, are decadent and delicious, a great fusion share plate. Replacing the Tamarind Cashew Dipping Sauce with something less sweet, like a light ranch dressing or a sun-dried tomato sauce, would be recommended. The sauce was a bit cloying… but the eggrolls. Accompanied by a Guava Sparkler, appropriately sweet.  Adding more guava to the future flavor arsenal.

The invasive Spotted Lanternflies aren’t This Year's Girl in the news, but they’re still here. The ever-patient Todd of North Jersey Tree Experts, follows their trajectory through phone calls he receives from clients. Then, he makes house calls around Jersey to spray, including Hoboken and Jersey City. That’s science. They seemed to be less of a problem this year – but really, they just haven’t emerged full force yet. (Not paid.) #hoboken #jerseycity #spottedlanternflies

 #planttwitter

#planttwitter #funnyplanters #coolplanters #thesillyseason

Light summer thriller fix with lurid, very on trend, and predictably purplish, cover art. A mid thriller. That’s alright, it’s a mid-World.  This novel turns Amanda Knox-like crimes upside-down and back around. Narcissists, hanging onto every single thing about you. Especially your mistakes.

  When the handyman tells you that your odd job is similar to something he just did.

This broccoli cheese sauce for sides is based on traditional Pommes Aligot, sans the pommes.   An accompaniment for potatoes and proteins. It reminds me a bit of chicken broccoli divan. The richness of a little cheese contrasts with the minerality of the broccoli. Didn’t need anything more than coconut milk and a cup of cheese to make it stretchy, as described in the NY Times’ recipe. Interesting cheese discussion in the cook’s notes. Here is my simplified, hopefully lighter version. 1 Package Trader Joe’s Organic Broccoli Florettes (no debate about broccoli stems necessary) 1 Cup of Trader Joe’s Organic Part-Skim Mozzarella 1 Cup full-fat Coconut Milk 1 teaspoon Dijon mustard Salt and Pepper Vegan Butter Olive Oil Cut the broccoli into smaller florettes. Roast them in olive oil, salt and pepper. After roasted and cooled, saute the broccoli florettes with vegan butter in a pan 5 – 10 minutes till tender. Add the coconut milk and mustard and stir to combine.   Once combi

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NYC errands with summer day breaks for Omar’s veggie combo lunch in Bryant Park and Fashion District fave Health King. @bryantparknyc