Posts categorized as Who we are

Amazake Sweetened Zucchini Bread

Amazake Sweetened Zucchini Bread
Sep 09 2015 by Madelief Becherer

Got Zucchini?

Who doesn’t in New England in the late summer? Here is a delicious recipe for zucchini bread with Amazake as the main liquid ingredient and only sweetener (along with raisins). I made two zucchini breads at the same time to compare recipes. One was with Amazake and oil as the liquid and sweetener …

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Love from the Burlington Free Press

Love from the Burlington Free Press
Jun 02 2015 by Madelief Becherer

Revolution is Fermenting at Rhapsody Natural Foods

Check out this fantastic story that the Burlington Free Press did on Rhapsody. Melissa Pasanen and the photographer Glenn Russell came and visited in early May and this is what came out of it. The …

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Merry Christmas!

Merry Christmas!
Dec 23 2014 by Madelief Becherer

 

 

Happy Holidays from all of us at Rhapsody
We wish you warm hugs, infinite belly laughs,
joy in the little moments and an abundance of love!

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How to Make Miso

How to Make Miso
Dec 08 2014 by Madelief Becherer

Miso – Medicinal food of the Ancients

Miso making is an enjoyable and gratifying activity that can be done during the winter months, yielding its results within a few weeks or keep you in a state of pleasant anticipation for a year or longer. To read about the history of miso and get hundreds of miso recipes, we …

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How to Make Amazake

How to Make Amazake
Oct 02 2014 by Madelief Becherer

The title of this post really tells you all there is to know before delving into the recipe. I will just note, read the whole recipe before starting as it requires some time and temperature controls. Good Luck and Enjoy!

Tools Needed

  • Pot with lid
  • Double boiler or large pot with lid
  • Probe Thermometer
  • Flame diffusers (2 …
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Three Summer Recipes!

Three Summer Recipes!
Aug 07 2014 by Madelief Becherer

Summertime and the living is easy…….

…..until the garden has matured and we have to cook, eat and process all those beautiful veggies!

I wanted to share some of my favorite summer recipes. In the summer I don’t want to spend a lot of time in the kitchen, so I like to keep them fresh, …

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Creamy Sweet Potato Soup

Creamy Sweet Potato Soup
Jul 17 2014 by Madelief Becherer

I often associate creamy soups with winter and needing warmth. But I’ve been craving some rich yet light soup lately and played around to get a yummy summer soup. We ate this hot when it was fresh and then it was delicious eaten cold the next day for lunch. My favorite part about this soup? Its easy!

 


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Sweet Dijon Tempeh

May 26 2014 by Madelief Becherer

When I make tempeh dishes I usually default to using soy sauce to season it. Regardless of the kind of tempeh I’m making, soy sauce is my automatic “salt” addition. Since I started contributing to this blog I have been trying to break that and use miso in my tempeh dishes. Here is a simple recipe for a …

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GMO Labeling in VT

May 01 2014 by Madelief Becherer

Rhapsody Supports VT GMO Labeling Bill

A couple of weeks ago the VT Senate passed a no-strings-attached GMO labeling bill. It is now on it’s way to Governor Shumlins desk where I hear he has already committed to signing it next Thursday. Learning about this sparked a lot of excitement in the activist/food safety portion of my mind.


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Spring is in the air!

Spring is in the air!
Mar 06 2014 by Madelief Becherer

Although it was 8 below zero this morning.

Despite the frigid temperatures, it feels like Spring here at Rhapsody. For us at Rhapsody the arrival of Spring means we are emerging out of hibernation. There have been a few fantastic events that we have attended and there are a few more coming up in April. After that …

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Miso Soup

Miso Soup
Jan 09 2014 by Madelief Becherer

As kids in grade school the topic of favorite foods always came up. Pizza, french fries, and grilled cheese were often favorites. But for me it was always miso soup with sourdough toast. As an adult I prefer steamed bread (this makes it more digestible) or fried mochi. Miso soup can be as simple and fast as boiling …

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Holiday Amazake-Nog

Holiday Amazake-Nog
Dec 24 2013 by Madelief Becherer

Happy Holidays!

Nothing says the holidays to me like delicious warming smells coming from the kitchen. I like to make cranberry spice cakes, ginger cookies, mulled cider and my favorite: Amazake-Nog! Amazake has that thick creamy texture similar to eggnog. When warmed with the spices and vanilla the smells are heavenly and the coziness …

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Making Amazake at Home

Making Amazake at Home
Apr 26 2013 by Madelief Becherer

Koji! What is it for and how do I use it?

We now offer our own Certified Organic Short Term, Long Term and Amazake Koji. With the launching of these products I thought it would be appropriate to write a little bit about what koji is, what we can use it for, and how it works.

What is …

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Why We Do What We Do!

soybeans - rhapsody natural fooods
Feb 01 2013 by Madelief Becherer

I’ve been stewing about what I should write about for the first post after launching our new website. Tempeh recipes, Amazake recipes, Rhapsody Restaurant recipes of the past, who are we, what do we do, how do we do it, have all been topics I’ve considered.  For inspiration I was browsing through our photo albums …

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