Norwitz Notions

Who says you need dairy or sugar to enjoy ice cream? Though I make lots of sorbets and ice milks, this one is full cream. Recipe 3 cups pureed strawberries 1 can coconut milk (lite works better but regular is fine) A couple tsps vanilla extract Squeeze of fresh lemon Pinch salt Stevia to taste […]

[Read more →]

The same day I bought vegetables for two new ferments, I also got some salmon for dinner. It was a halved fish but the Whole Foods fish folks will cut it to order for free. I asked them to make me fillets and to save the tail and spine and other usable parts for stock. […]

[Read more →]

Kim Chee (aka kimchi) is a wonderful collection of vegetables and spices brought together to ferment. This was my first attempt at making it. I used the recipe from Wild Fermentation, adapted a bit. Recipe: Napa cabbage (aka Chinese cabbage), 1 head chopped Daikon radish, 3 Leeks, 2 Dried chile pepper, 3 Ginger (I used […]

[Read more →]

I was inspired by a trip to Han Il Kwan, a Korean restaurant in San Francisco. They had a huge spread of fermented dishes, including glorious crisp and sour turnip pickles. My attempt was simple and only partially successful. I can tell you straight out that I used the wrong kind of turnip. What I […]

[Read more →]

Most of our Thanksgiving dinners are in the community room of Ecology House, an 11-unit government (HUD) complex for people disabled with chemical sensitivity. Every year, with the help of the Environmental Health Network, the residents there host a (supplemented) potluck dinner for the entire chemical sensitivity community. It’s great fun. I share the disability […]

[Read more →]

One of my favorite recipes but one I can’t have any more (I can cheat with the dairy, but not the eggs). Recipe adapted from Joy of Cooking by Michael Norwitz For the regular versions (with sugar) see cheesecake and pumpkin cheesecake Ingredients: 2 well-beaten eggs 3/4 lb to 1 lb firm cream cheese (softened […]

[Read more →]

A rich alfredo sauce you’ll swear has eggs or dairy…but it doesn’t… Sauce Ingredients: 1 lb tofu (silken (I like Nasoya) is best but even firm is okay–it must be completely bland tasting) 1 cup raw cashews (unsalted–I store them in the freezer and use them without defrosting) 1/2-2/3 cup lemon juice (fresh or in […]

[Read more →]

This recipe couldn’t be easier. Take one head of green cabbage and one head of red cabbage. Cut in half, remove the core, and slice into long strips. Toss in a baking pan with olive oil and salt. Bake at 350*F until very soft with intense flavor. Stir every 15 mins or so to release […]

[Read more →]

Here’s another very simple recipe that I make all the time. Salmon lends itself well to baking (aka roasting in this case) since it is thick, has plenty of fat, and has firm flesh. There are some differences in the varieties of salmon but the main thing to keep in mind is fat content. Just […]

[Read more →]

This is so easy it’s not really a recipe. But it’s one of my mainstays and I refer to it so often that I might as well put it on “paper.” My basic recipe is as follows: Cut up a bunch of vegetables, mostly root veggies that do not release a lot of water, toss […]

[Read more →]

Some people plan out their meals, setting aside ingredients and making lists for those they don’t have. Others wing it based on what looks good in the market or what’s at home. Although I sometimes plan, especially when I’m having guests, I’m more apt to wing it. Last night was a perfect example. I knew […]

[Read more →]

So easy and so good. These cultured onions are great on burgers, wraps, or anyplace you might think of adding onions.Thinly slice (I use a mandolin) peeled red onions into rings. They should be quite thin, so they don’t hold their shape well. Add salt to taste. Let sit and/or knead a bit with one […]

[Read more →]

I’ve made these fish rolls a few times and they always come out great. This is a good way to use up a lot of greens too. Because they are reduced, you’re eating far more than you think. Dover sole is the best fish to use for this recipe because it comes in flat boneless […]

[Read more →]

A newer version (2013) of this post is now up: http://norwitz.net/blog/2013/03/18/spaghetti-squash-2/ Sorry, no pictures with this one. No measured recipes either. Spaghetti squash is a type of winter squash that gets its name from the fact that, if you cook it just right, it will fall apart with a fork into long spaghetti-like strands. Okay, […]

[Read more →]

I was looking for a nut loaf recipe that was vegan, high in protein, gluten-free, and not soy based (I can eat soy just fine, but wanted to have some non-soy dishes in my repertoire). I only found one that looked adaptable for my needs in a search. http://www.recipenet.org/health/recipes/veggie/nut_roast.htm Many thanks to Lorraine Picot for […]

[Read more →]