A beautifully rugged dish made of a rich, chunky fall stew baked right in a rich and delicious Kabocha squash. Traditional Italian spices merge with a hint of molasses and coco to make for a warm and yummy delight on a cool fall night.
My dear Friend Lulu, a Kitchen Witch of her own ilk, has taken a live-fermented Dosa recipe and transformed it into a magical Vegan Burger. With a unique blend of grains, legumes, mushrooms, herbs and spices this is a rare vegan burger in that it actually holds together. It also happens to be quite tasty and nutritious. It is great fried in a skillet or cooked on the grill or shaped into balls (baked lightly) and used for fondue. It can be eaten as a sandwich or a “steak”. As Lulu rarely makes the same thing twice, I had a hard time capturing the recipe so I have tweaked it a bit.
An odd creation of its own sort, Juicy Lucy’s have been making it into the world of vegan food. A healthier version, (using protein-rich mushrooms, basmati rice and pecans) this Juicy Lucy offers up a unique eating experience, stretching your taste buds to new dimensions. Indeed we are in a food evolution!
Simply collard greens in a lime marinade! The secret is in the marination and the ribbons. Finely cut to meet the tongue just right this raw salad is lovely. Among other nutrients, collard greens are high in vitamins A, K, B-complex and minerals including calcium. What a delicious way to include these nutrients in your diet.
This is an outstanding throw-back dish sans Babe the pig. Bravely entering the world of plant-based food this dish is rich and terribly satisfying to the palate. Molasses and tomato paste set the background palate for a deep umami experiecne. Key to this dish is a slow bake. Serve it up with rice or potato and a pungent or nippy salad to balance the richness.