1 package 16 ounce Black Eyed Peas(Aromatics) Bay leaf, carrots, celery, shallots, garlic, ginger)Add Smokey, Paprika, Cumin ground, Fresh Thyme last 5 minutes, saltSoak for 2-4 hours covered in water, cover with water and add veggies, bring to boil, simmer for 15-20 minutes. Mine actually overcooked, and I thought oh no, what to do? Fritters! Blend Black eye-peas and veggies …
Smokeshow BBQ Tempeh Steak
MarinadeBlack Truffle Soya SauceMirin Garlic, Ginger dicedbbq Sauce (that’s the brand!) Marinade the tempeh for at least an hour. Add the tempeh to the Le Creuset pan, and saute until browned on both sides, add the bbq sauce towards the end. Grill another 3 minutes. Sauté Marinated Bell Peppers, Sliced Onions, Mushrooms, Collards, Sun-dried Tomatoes, add oil to pan, add …
BLISSFUL EDAMAME SALAD WITH VEGGIES AND PEANUT DRESSING
1 package Ramen Oji Silobio Handstreched Ramen2 cups frozen Edamame 1 Red Pepper diced2 small Persian Cucumbers diced1 Carrot diced1 Bunch Cilantro diced1 Bunch Mint dicedThai Basil (garden) diced Take the Edamame and rinse in warm water a few times after it’s thawed while you’re prepping veggies. Cook the Ramen, drain and rinse with cold water. Add to large bowl …
SUCCULENTO VEGAN RAVIOLI WITH TOFU DIP
TOMATO SAUCE1 jar of Organico Bello Tomato Basil Sauce4 cloves garlic dicedCollards Greens diced1/4 cup Contadini Slow Roasted Cherry Tomatoes Herbs: Fresh Oregano, Basil, and Parsley Add the Tomato Sauce to iron skillet, add the herbs, simmer for 15 minutes on low with the garlic and then add the roasted tomatoes, collard greens last. You want the collards to stay …
FANTASY WILD DRAGONFRUIT BOWL
2 packets of frozen dragonfruit1/4 cup of plant milk (soy)2 scoops Sprouted Living Almond Protein PowderFlax/Chia Seeds Blend all ingredients until you find your consistency for a bowl. Sometimes a little water if it’s too thick. Garnish with Butterfly Pea Powder, Beetroot, Rose Powder, Slivered Almonds, Rich gems of goji berries. Stir the powders so they aren’t lumpy and consistent. …
RADIANT SUPER IMMUNITY VEGAN BONE BROTH
6 Cloves Garlic choppedChunk Ginger SlicedShallot sliced2 tbs. White MisoFresh Thyme and Rosemary SprigsSweet Potato SlicedFresh GreensSEAWEEDS2 Emerald Cove Kombu Strong Arm Farm Wake Sea Coast Vegetable 1 tbs Jing Herbs Chaga 1 tsp Jing Herbs Ye Sheng Reishi Mushroom1 Tbs. Healthforce Earth Broth 1 tsp Jing Lion’s Mane Wild MushroomsSaute and add to broth In a large stockpot, add …
NEW YEAR’S BLACK-EYED PEAS WITH RICH RED PEPPER COULIS
BLACK-EYED PEAS1 package Black-Eyed PeasFresh Thyme Sprigs1 Bay LeafSalt Soak Peas overnight preferably.Drain and add to a pot of water (veggie stock cube)* and bring to a boil, reduce add Bay leaf, Fresh Thyme sprigs, reduce and simmer for approximately 30- 45 minutes. Stirring occasionally. Test at 30 minutes, do not let them over cook. You want the beans whole. …
DIVINE RED PEPPER COULIS
4 large Bell peppers1 Clove Garlic minced1 tbs. White Miso1/2 cup Veggie Stock Roast peppers on high turning until blackened on each side. Remove from oven and let cool, peel and seed. Add to a blender with the above ingredients. It will brighten up any dish and add flavor. It’s nice as a pasta dish, beans or just about any …
DECADENT WILD CHANTRELLE MUSHROOM GRAVY
14 Large Chantrelle Mushrooms washed and dried thoroughly on paper towels Slice or tear into long pieces1/4 Cup White Flour2 tbs. Vegan Butter 6 cups Porcini Mushroom Veggie Broth (previous post)1/2 cup or more of Madeira or Marsala2 tbs. Tamari2 tbs. Nutritional Yeast2 Shallots sliced long4 Cloves garlic diced1 tbs. Fresh Thyme, Rosemary 1/2 tbs Dried Sage ROUXTo make the …
RICH TASTING PORCINI VEGETABLE STOCK
1 package Dried PorciniMaderiaWater Soak porcinis in a 1 cup measuring cup with 1/2 water and 1/2 Madeira for 15 minutes. Drain most of the dirt and leave the remaining liquid about a 1/2 cup. VEGGIE STOCK 1 head of garlic cut the top off2 onions halved 1 shallot quartered4 large Carrots quartered2-3 Celery Stalks chopped1 Bay leaf6 talks Fresh …