Monday, September 21, 2009

Vegan Recipes in the New Issue of Maine Food & Lifestyle

Perhaps you've eaten lettuce wraps—fresh veggies, herbs, marinated tofu, and savory peanuts rolled up, taco-style, in a large, flexible lettuce leaf— but I'll bet you haven't eaten them with Blueberry-Ginger Dipping Sauce made with wild Maine blueberries. Take it from me: blueberries and ginger were meant to be together. My recipes for lettuce wraps and sauce are in the late summer/early fall issue of Maine Food & Lifestyle Magazine. (Special thanks to Josh and Ann in Chicago, who ate my first, very messy round of lettuce wraps without complaining. These are much neater, guys.)

Pick up an issue while we've still got local produce. Maine Food & Lifestyle is available at food and bookstores throughout Maine, or by subscription. If my column becomes available on the website, I'll link to it here.

4 comments:

  1. I agree that bluebies and ginger were meant to be together! I learned that when I made the Blueberry-Ginger Spelt Muffs from Vegan Brunch!!

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  2. Never thought of blueberries & ginger together, but sounds like a winning conbination! (Nice photo.)

    I've pick up a copy of Maine Food & Lifestyle at Lois' so I'll look for your recipes, Mary.

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  3. I've never tried blueberries & ginger together before, but it sounds like a perfect combination. I'm a big fan of lettuce wraps, yours looks amazing. Can't wait to try them!

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  4. The first time I ever tried blueberry and ginger together was this summer when I went to an ice cream stand and ordered one scoop of blueberry ice cream and one scoop of ginger ice cream. That's obviously not the same as having them together in a sauce, but they made a delicious pair!

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