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…
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…
Quinoa Confetti Salad With Curried Cashews
Quinoa is an ancient food. Quinoa is an awesome source of protein and fiber. It’s a complex protein and is a wonderful healing, anti-inflammatory food. Many people think of it as a grain. The part of quinoa that we eat is actually the seed of the plant, making it a gluten and grain free food. I…
Lemon Roasted Brussels Sprouts with Dried Tart Cherries
It’s late summer/early fall. That means harvest time for so many wonderful foods here in the Northeast! I always try to grow a new food each year. This year it was Brussels sprouts! Very easy to grow. Since I was new at this, I wasn’t sure on the harvesting time. This is what the plant…
