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…
Garden Fresh Ratatouille
It’s nearing the end of our garden and we brought in a killer harvest of eggplant and tomatoes. While I plan on roasting some to freeze, I did make a great batch of this ratatouille, as well this great tomato eggplant and cauliflower stew. Eggplant has a meaty texture to it and takes on other flavors…
Garlicky Pickles
If you’ve had homemade pickles, you know there’s nothing like them. The store bought ones can’t hold a candle to these! These pickles are slightly spicy, and full of flavor, and have a nice kick to them.You must make these! The best cucs for making pickles are gerkins. We’ve had an amazing fall, so, even though…
Garden Fresh Tomato Sauce
Sunday sauce-a great thing to do on a Sunday! Making sauce from in-season veggies traps in the sweetness of vegetables at their height of perfection. If you don’t grow tomatoes, go pick up a few quarts and make some sauce! We make a big batch and freeze or can what we don’t use. This recipe…
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