2 cups of White beans* soaked overnight 1/2 Yellow Onion diced 4 cloves Garlic diced Veggie Stock* homemade Rosemary, Sage, Bay leaf for seasoning beans 2 Tbs. Artichoke Tapenade 4 large Gold Finnish Potatoes quartered skinned mostly 2 -3 ears of Corn Salt Garnished: Kale, Collards, Thyme, Parsley, Chives, Chive Flowers, Minced Malton Salt Ground Black Pepper …
Heavenly Hummus Bowl
HUMMUS 2 cups Jovial Organic jarred Chickpeas reserve 1/2 the liquid 4 Cloves garlic chopped 1 Lemon juiced 1 tbs. browned Cumin Seed 2 tbs. EVOO Salt Garnish ~ Smoked Paprika, EVOO, Chickpeas sautéd, Marash Red Pepper, and Urfa Black Pepper Blend all ingredients, adding the reserved chickpea liquid until smooth, you can also use water if needed for desired …
Indian Creamy Coconut Black Lentil Bowl
BLACK LENTILS 1 cup Black Beluga Lentils 2 & 1/2 Cups Water 1 Bay Leaf 1/4 Can Coconut Milk stirred well 1/2 Tbs. Turmeric Powder Ginger grated 3 Cloves garlic minced MUSHROOMS ~ Oysters and Maitake 1 Clove Garlic EVOO Fresh Thyme off stem Madeira Black Truffle Balsamic Glaze for finishing Rinse and drain the lentils, no need to soak, …
Creamy Roasted Veggie Mac and Cheeze
2 cups Roasted Fingerlings, Butternut Squash, Yam, Carrots washed, slightly peeled then quartered 2 tbs. Tapioca Powder 1 tsp Apple Cider Vinegar Lemon Juice Parmela Sharp Cheddar Nutcheeze Macaroni Roast the veggies on 450 for approximately 30 minutes, tossing with EVOO, and a splash of water to cook faster. Add all the ingredients and blend with hand blender, combine with …
Polenta Crusted BBQ Tempeh
1 package Lightlife Tempeh Polenta Flax egg *3tbs water to 1 tbs. Flax Seeds blended bbq TM Sauce Vermouth Make the flax egg in a small blender, add water slowly. Slice tempeh in half. In a small steel pan coat the tempeh with the flax egg and roll in polenta on counter and coat well with polenta. In a cast …
