1 jar Jovial Garbanzo (Chickpeas) 1 bunch Wild Oyster or Maitake Mushrooms choppedRose Harissa 1 package Phyllo dough roughly 2 layersVegan Butter mixed Miyoko’s and Earth Balance4 Large Carrots diced 8 Small Yukon Gold Potatoes, peeled and diced1 cup Celery diced1 Yellow Onion diced4 cloves garlic diced1 cup frozen green peasVeggie Stock*White Flour1 cup white wine, lemon works*1 teaspoon dried …
SMASHING GOOD SIDNEY’S SWEET POTATOES
3 Sweet Hannah (white) PotatoesPlant milk Miyoko’s Butter1 clove minced garlic1-2 Tbs. Kite Hill Ricotta Vegan Cheese Sauté the garlic in a little melted butter, add the cooked sweet potatoes and mash with masher. Add the plant milk for your desired consistency, add the Kite Hill Ricotta and blend. Garnish with a dollop of vegan butter in center, mmmm so …
Summer Delight Farro with Edamame Salad
2 Cups cooked Farro1 Cup Edamane1 Red Spring Onion chopped diagonal 1/2 Cup Green Olives sliced1 Bunch Asparagus sliced and blanchedTomatoesFresh Oregano, Thyme, Salt, Lemon, Dressing: First mix lemon juice with salt, add evoo, fresh oregano, basil, thyme. Asparagus: in a large iron skillet, boil for approximately Asparagus for 3 minutes taste until light green and edible and have ice …
ELEGANT ZESTY TANGERINE ROASTED BEETS
1 Bunch Beets quarteredRallis Olive OilTangerine JuiceApple Cider Vinegar Zest of Tangerine, Lemon Peel, wash and chop beets, you can actually leave peels on and peel after if desired. Preheat oven to 400 degrees. In roasting pan a splash of water, Maldon salt and EVOO. Spread and roast for approximately 30 minutes. Slice to check for doneness. In a small …
LOVE’S TOMATO PASTA WITH RICOTTA AND COLLARDS
1 jar of Organic Tomato Sauce (Organic Bello Tomato Basil)4 Cloves Garlic diced1 shallotFresh Dried OreganoBasilFresh ParsleyEVOO1/4 Miyoko’s Sun-dried Tomato CheeseSautéed Greens 1 Artichoke (you Know my favorite!) Sauté shallot, garlic, add tomato sauce and simmer, add herbs, simmer for 20 minutes, last fresh parsley and simmer 3 minutes, add water as you cook sauce to thin it out, salt, …
THE EMPRESS ROYAL CORONA BEANS
1 package of Royal Corona Beans (Rancho Gordo)Soak overnight, drain and rinse1 Shallot or small Onion diced4 Cloves Garlic diced1 Stalk Celery4 Large Carrots sliced & some quartered4 small Finish Potatoes sliced3 large Tomatoes diced, seededEVOOMalton Salt/Pink SaltPaprikaFresh Rosemary (aromatic) SUN-DRIED TOMATO PESTO1 Jar Sun-dried Tomatoes1 clove garlic dicedDash of EVOOBlend and serve. Garnish: Sautéed Kale and MushroomsServe with Garlic …
CREAMY DIWALI VEGGIE CURRY WITH MINT PEA CASHEW CREAM
2 cans Organic Coconut Milk2 teaspoons Curry Powder1 teaspoon Turmeric Black Pepper2 teaspoons Cumin Seed2 teaspoons Coriander Seed4 tbs. Fresh Ground Ginger2 teaspoons Mustard Seed 1 Jar 16 ounce Jovial Diced TomatoesWater1/4 Onion into 1/2 inch pieces4 Medium Carrots diagonal sliced1 pound Potatoes (4 cups) cooked and diced (pre-cooked from morning)1 cup Frozen Peas6 garlic cloves diced In a large …
IMMUNITY BOOSTING MISO BROTH WITH ADAPTOGENS
4 tbs. Chickpea Miso4 cloves Garlic mincedGinger mincedDulseKombu1 tsp Rieshi 1 tsp Cordyceps GARNISH:May flowers: Edible pansies, red clover, white clover, dandelion. I grow the pansies, the rest are wild on property. Diced Mint, Chives. Fill a medium sized pot, (I use copper) with water, add Chickpea Miso. This is a great healing broth and boost for your immunity, I …
Za’atar Vegan Lentil Neatloaf
4 cups Organic French Lentils (Green)1 Veggie Boullion 1 Bay leaf1 Yellow Onion Diced2&1/2 Cups Cremini White Mushrooms diced1 Large Red Bell Pepper diced4 Carrots diced4 Celery Stalks diced4 Garlic Cloves diced4 Tbs. Flax Seed ground1 Tbs. Fresh Oregano1 tsp. Fresh Thyme4 tsp. Za’atar Spice1 Tbs. Fresh Parsley diced4 Tbs. Tomato Puree1/4 cup White Vermouth1&1/2 Cups Breadcrumbs, 3 slices of …
WHERE TO EAT BEAUTIFUL VEGAN FOOD IN LOS ANGELES, PLANT FOOD & WINE….
First anxious ones there! 🙂 I feel very blessed that my two adult children reside in Los Angeles, CA. There is a large vegan community and a plethora of vegan eateries that are beyond amazing. Matthew Kenney’s Plant Food & Wine is without a doubt my favorite. It’s a complete whole-foods plant-based dining experience, with a beautiful garden setting, or …
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