You think you’re doing a good job by eating a veggie burger, right? Well, while they are a better alternative than cholesterol clogging traditional burgers, they can be filled with a lot of added preservatives, salt, and fillers. What’s more, is it’s hard to find one that’s gluten free. This had been my problem, until…
Tomato Red Lentil Curry Soup
Oh my! I have never cooked with curry leaves before today. I have found a new spice that I am IN LOVE with (don’t tell my husband!). So fragrant and warm smelling, this soup is like a bite of Indian heaven. This dish was inspired by a red lentil recipe I saw through www.rouxbe.com, in…
Tomato Cauliflower Stew
The sweetness of tomatoes, combined with the heartiness of cauliflower creates a hearty vegetable stew. This fall has been so unbelievable warm, that I’m still bringing in tomatoes! Quite unusual here in Buffalo for the end of October. The vibrant colors of our heirlooms, create so beautiful combinations, and create sweet soups and sauces. We…
Garden Fresh Tofu Scramble
This dish is a nice alternative to cholesterol-rich eggs. Tofu scrambles give the same flavor and consistency of scrambled eggs, but without the cholesterol or fat. Tofu is a great source of plant-based protein, as well as being a great source of calcium. It has been shown that by decreasing your consumption of animal-based protein,…
Miso Lentil Salad With Roasted Root Vegetables
This recipe came to me as a task assignment for a plant-based cooking course I’m taking (www.rouxbe.com). The assignment was: create something with a starchy vegetable and some greens. I had just harvested a bin of carrots, beets, kale, and some surprise parsnips (I had forgotten I had planted them!). So of course, they showed…
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