BLOGS

Moong Dal Soup

Soup is great any time of the year. Make a lot, freeze some and it’s ready when you are. You can serve it hot, warm or cold depending on the weather or how you feel. This soup is light and very filling. Moong Dal can be purchased in Indian grocery stores but any small lentil…

Tahini Dressing

This is my favorite salad dressing and have it on salad almost every day. 2 tablespoons sesame tahini Water (about 1/4 cup) Juice of 1/2-1 lemon (to taste).  Put two tablespoons of tahini in a small bowl.  Slowly add in a little water at a time and beat with a fork.  Add more water until…

Sesame Seed Burger Buns: Gluten-free

This gluten-free hamburger bun goes great with the Black Bean burger and melted almond cheese. 2 3/4 cups all-purpose gluten free four (Bob’s Redmill) 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 2 tablespoons apple sauce 1/4 cup Earth Balance buttery spread or shortening 1 cup unsweetened soy milk 1 tablespoons…

Two all-bean patties, version 2

Two all-bean patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun: Gluten-Free. Another variation of the bean burger, these black bean burger are delicious served on a sesame seed bun with melted almond cheese. Serve with a mango flavored green iced tea and baked potato fries. 2 cups cooked black beans, drained…

Almond Mozzarella Cheese

If you think you can’t give up dairy because you love cheese, try our nut cheese recipes. This one is made from almonds. It makes a lot of cheese. I freeze it and only use a little at a time. Makes about 4 cups 1 cup raw almonds, soaked in water for 4 hours or…

Two all-bean patties…

Two all-bean patties, special sauce, lettuce, cheese, pickles, onions on a gluten-free bun. These burgers can be whipped up in no time, ready to grill. These burgers hold their shape well, they are not your typically crumbly veggie burger. They can be made spicier by adding hot pepper, cumin and/or curry powder to the mix.…

Stir fry with Tofu, Shitaki Mushrooms and Baby Bok Choy

Color and flavor make up this simple dish. I used purple baby bok choy but once cooked the purple color disappears. I don’t use oil very often when I saute. Toasting the spices in a dry pan helps bring out their aroma without oil. 1 package firm tofu, cut into thin strips or cubes 2…

Berry Pear Compote

Compotes are so easy to make and are a wonderful alternative to sugary syrups for topping pancakes and waffles. I keep frozen berries in the freezer to add to fresh fruit for a beautiful compote. Serve over Buckwheat Pancakes. 2 ripe Bosc Pears, cut into small cubes (Apples may also be used) 1 package frozen…

Kale Salad with Bell Peppers and Mangos

I eat big salads every day.  I love kale salad, but only seem to make it when I am out of lettuce. It’s so good, I should make it more often.  This is a great salad to prepare in advance and bring to a potluck or picnic.  Unlike salads made with lettuce that will wilt…

Avocado Shiitake Mango Maki

The first time I had avocado maki I went nuts. The combination of the avocado, nori and wasabi was something I had never experienced and couldn’t get enough of. Once you get the hang of it they are easy to make and travel well for lunch boxes and picnics. Vegetable Maki 1 cup brown rice…

Summer Rolls

These rolls require a little time and a little patience. I think they are worth it. The result is a flavor that is so fresh. A hint of mint, the crunchy juiciness of the sprouts, the bite of the chives all mix together to create something very special. 1 square (3.5 oz) baked tofu sliced…

Warm weather – cool food.

When the weather is warm we eat out on the terrace. Tonight’s menu: mesclun greens with carrot/ginger dressing; miso vegetable soup; summer rolls filled with sweet pea sprouts (that I sprouted myself), baked tofu, rice noodles, mint, chives (from our terrace garden) served with a spicy peanut sauce and maki with avocado mango and shitaki…

Tahini Wasabi Sauce

I tried to avoid using salt as much as possible. Instead of a soy sauce for dipping the maki, I created a tahini wasabi sauce 2 tablespoons sesame tahini 1/4 cup water 1 teaspoon wasabi powder 1 tablespoon apple cider vinegar Put two tablespoons of tahini in a small bowl. Slowly add in a little…

Spicy Peanut Sauce

I love this sauce, sweet, spicy and peanutty.  The peanut sauces in restaurants are too sugary for my palette.  So I make this easy recipe just the way I like it. 2 tablespoons unsalted peanut butter (creamy or chunky) 1/2 cup water 1 teaspoon to 2 Tablespoons maple syrup, agave or brown rice syrup (optional)…

Carrot Ginger Dressing

I don’t make this dressing enough and love it when I do.   Ingredients: 4 carrots, cut in chunks 1 inch of fresh ginger, peeled 1/2 cup water 1 Tablespoon sesame oil, optional 2 Tablespoons apple cider vinegar   Directions: In a high-powered blender, combine all the ingredients and blend until smooth. If you don’t…

Corn Bread: Gluten-Free

I like cornbread made with… corn! Corn bread is best with juicy corn kernels baked into the batter. You can baked the batter in a pan and cut it into squares for a Thanksgiving dinner or bake individual muffins for a weekend breakfast.             1 cup cornmeal 1 cup Bob’s…

Apple Ginger Compote

I love fresh apple compote and a little bit of fresh ginger gives it a spicy twist. 1 tart crisp apple, cut in small pieces. (If organic, leave on the peel) 1/2 cup apple sauce (unsweetened) or light colored jam like our REAL Apricot Butter 1/4 cup water 2 tablespoons raisins or 3 chopped dried…

Coconut Waffle: Gluten-Free

It’s amazing – sometimes the most creative ideas come from using up what’s left in the refrigerator. Coconut waffle topped with Apple Ginger Compote. Tropical flavors meet the waffle. We call it, the Traffle! 1/2 cup oatmeal flour or rolled oats ground into a flour 1 1/2 cups brown rice flour 1/2 cup ground flax…

Biscuits: Gluten-Free

These are so simple, so tasty, so perfect. With Bob’s Red Mill All Purpose Flour made with garbanzo and fava bean flours it’s hard to believe these yummy delights are good for you! 2 cups all-purpose gluten free four (Bob’s Redmill) 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 2 tablespoons…