Feast On This!
Are You a Raw Foodie? I am both intrigued and scared by the raw food diet—mainly because I’m just not that familiar with it. Luckily, there are experienced raw foodists to come to the rescue! Eco Chef Bryan Au is a raw chef extraordinaire and his site, Raw in Ten Minutes offers recipes, an online…
Field Roast with a Coq Au Vin Sauce
Not only do I love the taste, I have always enjoyed the smell of coq au vin when it cooks. It goes beautifully with a sliced Field Roast and served with a mushroom and herb pilaf. INGREDIENTS: 6-8 mushrooms, sliced 1 small onion, diced 2 cloves garlic, minced 2 Tbs butter, divided 1 Tbs olive…
Sweet Chili Lime Tofu
This recipe is tofu-licious! Even though the recipe has a long list of ingredients and you’ll need 3 pans and a bowl, it was extremely easy and it was done in about 25 minutes. I recommend doubling the sauce. As it is, it makes a great glaze for the tofu, but I would have liked…
Miso Tahini Dressing
This dressing has the perfect combination of saltiness, creaminess and nutty flavor that would be great on salads, wraps, sandwiches, baked tofu, steamed veggies or as a veggie dip. It’s also a breeze to make. INGREDIENTS: 1/4 C white, sweet miso 1/4 C tahini 1/3 C or more warm water DIRECTIONS: In a medium bowl…
Garlicky Hummus with Toasted Pine Nuts and Olive Oil
This is probably my new favorite hummus. I love how smooth it is and sprinkled with toasted pine nuts and drizzled with olive oil is certainly the way to go. You can make it spicier by adding a teaspoon of cumin or some cayenne. INGREDIENTS: 4 garlic cloves, minced and then mashed (I added one…
Tempeh Bacon
I know many people who would consider going vegan, but the thought of giving up bacon brings tears to their eyes. (Think what it does to the piggies!) Tempeh bacon may not cut it for them, but I love this stuff. A little caramelized, it tastes wonderful. You could break it up for salads, sandwiches,…
Feast On This!
Wow, is it Friday already? I haven’t been posting too many new recipes lately–I’ve been busy and just been making some of my favorites meals that are already posted. Next week, though, I’m ready to get back in the kitchen and start working some vegan magic. In the meantime, Feast On This!: Meat Free Mondays…
Lavender Tea Cookies
These are so delicious and have the perfect combination of sweetness and lavender, with a hint of lemon. Being shortbread, they will fall apart easily when taking them off the baking sheet, so be careful. Depending how thick you make them, the recipe makes anywhere from 2-4 dozen. I first made some thin round ones…
Vegan Baby Shower
The Sister and her husband are expecting their second girl this October and when they came out for a visit from California, I wanted to throw them a baby shower. I went with a pink/brown theme instead of the typical cutesie pastels that I could only find in stores. I added a modern bird to…
Feast On This!
Serving Up an Endangered Species This story really struck a chord with me and I wanted to share it with all of you. In honor of World Cup, Cameron Selogie, owner of Il Vinaio restaurant in Mesa, AZ is serving burgers made with lion meat. The burger is a limited edition, costing patrons $21, a…
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