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!
So simple and yet so satisfying – this green curry amplifies the textures and flavors of the Kielbasa and New Potatoes. Sure to warm your tummy on any given day.
Straight from the New Farm Cookbook
A most delightful way to eat tempeh! It just might even make a tempeh lover out of a tempeh sceptic. Nutty, creamy, rich and hearty – the flavors of toasted cashew, steamed and grated tempeh, combined with a tofu-mayonnaise offers up a deeply satisfying spread for all reason and seasons.
The BBQ Tofu I have been waiting for! Never to get the recipe of the best BBQ Tofu I ever tasted I made a few feeble attempts at making my own sauce and quickly surrendered to the complexity of getting it just right. I resigned to never having such a delicious BBQ Tofu ever again. Until…I sunk my teeth into this. The secret is crispy yet soft tofu, made to perfection, and floated in this richly, dynamic sauce that will have your eyes rolling to the back of your head in delight.
This recipe was inspired by a recipe from which my dear friend Joel was inspired – one of his favorite dishes. I tinkered with it so it delights you from the moment it touches your tongue to when it warmly lands in your belly. Layers of plant-based Mock Chicken, Sour Cream, Chedda Cheese Shreds, corn tortillas and a bit of heat from green chilies and jalapeños combine to create a Belly Warming Comfort Food.
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.
Pressed spinach with a tantalizing sesame sauce – Yumm!! Every time I ate this Traditional Japanese dish at a restaurant I felt like I was eating a mysterious delicacy. So I invited my friend Bev to sit down with me to recreate it. We added another dimension – peanut butter. And then we added more of the great sauce then is traditionally served. This is a great way to eat a lot of spinach – that wonder food.